Barramundi is one of my all time favourite fish, it is also excellent for your skin because it is rich in Omega-3 fatty acids and a great source of protein! Try this super simple recipe that is fresh and full of flavour. If you live outside of Australia you can substitute barramundi for any firm white fish fillet.
- 2 x 400g cans cannellini beans, rinsed, drained
- 200g cherry tomatoes halved
- 2 baby fennel, trimmed, sliced and fronds (green tops) reserved
- 2 tbs red wine vinegar
- 1 tbs olive oil
- 4 x 180g skinless barramundi fillets
- chopped flat leaf parsley and lemon wedges to serve
- Preheat oven to 200c celsius (about 392 fahrenheit). Combine beans, tomatoes, fennel, vinegar, oil and 1 tbs water in a bowl.
- Lay out 30cm sheets of baking paper. Place a fish fillet in the centre of each sheet, top with bean mixture and season with salt and pepper. Bring the long sides of the paper up to meet in the middle, then fold several times to secure. Twist both ends and tuck under to form a parcel.
- Repeat with remaining parcels, then place on a baking tray and bake for 15-20 minutes until the fish is cooked.
- Open parcels and and slide fish and bean mixture onto a plate, top with parsley and fennel fronds and serve with lemon.