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Ingredients
Method
- 4 x 150g barramundi fillets, skin on
- 2 tbsp olive oil
- 1 lemon, sliced thin
- 2 sprigs fresh dill
- 2 sprigs fresh parsley, chopped
- 2 cloves garlic, sliced thin
- Sea salt and cracked pepper
- Pat barramundi fillets dry and rub with olive oil, salt and pepper. Lay lemon slices, garlic and dill over each fillet.
- Heat a grill or barbecue plate to medium-high. Cook fillets skin-side down for 4 minutes, then flip and cook another 3 minutes until just cooked through.
- Scatter with chopped parsley and serve with extra lemon wedges on the side.
25 mins
4 serving
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