This whole chargrilled baby barramundi makes a sensational centre-piece for your next family lunch.
Serves 4
40 mins
Ingredients
- 1 large (or 2 small) whole baby barramundi
- 3 cloves garlic, chopped
- 125g butter, softened
- 1 bunch coriander, chopped
- 2 lemons, 1 juiced and 1 cut into wedges
- 4 corn cobs
- 1 zucchini, halved lengthwise on the diagonal
- 200g cherry tomatoes
- 2 tbs olive oil
- 1 green chilli, sliced
Method
1
Remove the baby barramundi from the packaging and pat dry with paper towel. Set aside.
2
To make the coriander-garlic butter, place the garlic, butter, coriander and lemon juice into the bowl of a food processor. Process until all the ingredients are combined. Taste and season with salt and pepper. Reserve half of the coriander-garlic butter for serving.
3
Add the corn, zucchini and cherry tomatoes to a large bowl and toss with olive oil. Season well with salt and pepper.
4
Heat your barbecue or chargrill to medium-high. Brush a generous amount of the coriander-garlic butter onto the barramundi. Cook for 8–10 minutes on each side, or until cooked through, basting often with the remaining coriander-garlic butter. Set the fish aside to rest for 5 minutes.
5
Barbecue or grill the corn, zucchini and tomatoes over medium-high heat until charred and cooked to your liking. Slice the corn kernels off the cobs and roughly chop the zucchini. Combine in a serving bowl with sliced green chilli and stir through half of the remaining coriander-garlic butter.
6
Serve the barramundi warm with the chargrilled corn, zucchini and tomatoes, reserved coriander-garlic butter and lemon wedges on the side.
