Barramundi With Lemon Basil Sauce
Barramundi has been available quite often in my local supermarket. This recipe would also be good with tilapia. The butter-lemon-basil sauce is also good over brown rice.
Barramundi With Lemon Basil Sauce Ingredients
4 (4 ounce) fillets barramundi (Asian sea bass)
1 tablespoon olive oil, or as needed
1 cup dried bread crumbs
teaspoon seafood seasoning (such as Old Bay)
teaspoon garlic powder
teaspoon onion powder
teaspoon lemon zest
1 pinch dried thyme
1 cup melted butter
cup lemon juice
cup white wine
2 tablespoons chopped fresh basil, or to taste
How to Make Barramundi With Lemon Basil Sauce
Preheat oven to 375 degrees F (190 degrees C).
Brush fish with olive oil.
Mix bread crumbs, seafood seasoning, garlic powder, onion powder, lemon zest, and thyme together in a bowl. Press fish in bread crumb mixture to coat all sides. Arrange coated fish on a baking sheet.
Bake in the preheated oven for 10 minutes. Flip fish and continue baking until fish flakes easily with a fork, about 10 minutes more.
Stir butter, lemon juice, white wine, and basil together in a bowl; drizzle over cooked fish.
Barramundi With Lemon Basil Sauce Nutritions
Calories: 673.5 calories
Carbohydrate: 21.9 g
Cholesterol: 169.2 mg
Fat: 53.1 g
Fiber: 1.5 g
Protein: 25.3 g
SaturatedFat: 30.5 g
ServingSize:
Sodium: 666.3 mg
Sugar: 2.4 g
TransFat:
UnsaturatedFat:
Barramundi With Lemon Basil Sauce Reviews
I used this recipe on halibut because I couldnt get the sea bass it calls for. I think I made a mistake by using my own breadcrumbs because they didnt really get very crispy, so Id think that some like the Progresso would work well. I made my own version of Old Bay seasoning which turned out very similar to the brand name herbs. The sauce was good, but I did want more flavor on it----some fresh garlic would have been very nice in it. This is a good recipe, and Ill try it again. Thanks, Joanne H
This was sooo yummy I had never had this type of fish, but bought it on a whim, and had to search for a recipe after the fact. I used panko bread crumbs and added salt to the breading mixture as my panko has much less salt than my normal bread crumbs (not sure if that is typical). At the very end, when the fish was just about ready to flake easily, I moved the pan up to the broiler and broiled for a minute or two just to crisp up the crumbs. I am glad I did, for they stay crisp even after drizzling all that butter sauce. Though, I shouldve halved the ingredients for the sauce, as I had too much left over. I added garlic powder, black pepper, and a small pinch of cayenne to the sauce to enhance the favor.
I enjoyed this. I used buttery round crackers which I prefer over bread crumbs for fish dishes. I reserved some of the crumbs so that when I turned the fillets over after 10 minutes, I had more to add to the top. One stick of butter seemed like a lot for a sauce just to drizzle, so I halved the sauce and it worked fine, and I also added a little garlic powder to it. Nice recipe Joanne H
The sauce was not good at all. Too acidic it just didnt meld well. I changed it up by using butter, fresh garlic half tsp lemon juice and same w the wine, still kept the basil. I just drizzled a little on the fish and it was very good.
I only used 2 4oz portions of sea bass, so I cut the recipe exactly in half. It turned out perfectly Absolutely delicious
I really like this recipe, but instead of baking it in the oven I pan fried it. It was wonderful. Thanks for the recipe.
This is a keeper. Made with baby potatoes and artichokes. Everyone liked it.
I was concerned the fish may turn out fishy but it did not. The bread crumb mix negated the fishy smell. The butter lemon sauce gave it a nice twist
I used Tilapia for this recipe and both my husband and I thought the lemon basil sauce made this an over the top recipe. Next time I will try a different type of fish.
I followed the recipe without alterations. It was easy and delicious. We usually minimally season fish, enjoying the natural flavors. This recipe doesnt overpower the fish, we will be making it again.
Very Good recipe. Our first time trying Barramundi, and we will definitely make it again
I made this a while back with barramundi and it was pretty good. I did not make the sauce, and yet it was a tasty dish. Last night I made this with ten pieces of tilapia and I did make the sauce. I followed the directions as they are; there was enough sauce for all of the ten pieces. WOW Everyone loved it This is definitely a go-to recipe. It was simple and really delicious
I used cod because I couldnt find the other fish and it still turned out amazing Served it with brown rice and steamed broccoli and cauliflower Delicious
So good Used Rockfish from Alaska and lemon pepper in place of lemon zest because I didnt have a lemon. The sauce drizzled on top really made the difference.
Delicious, light recipe. Did not make the lemon butter, used less bread crumbs but the same amount of spices. Cooked it in the clay pot using the salmon recipe in "Clay Cookery" as a timing guide. Also added potatoes like in the salmon recipe.
I made this for dinner last night but used Tilapia...so so delicious I served it with cauliflower ...the sauce was delicious over the cauliflower as well...this is my new favorite fish recipe
Pan seared with flour instead of baking with bread crumbs. Also, I added a tbsp of flour to the lemon butter to thicken it.
Wonderful recipe. Quick and easy. I did cut the 1 cup butter in half
This dish was delicios I pan fried the fish with a little flour. Otherwise I stuck to the recipe.
I had to substitute a few ingredients, but I think Im going to keep one substitution I didnt have any standard white wine and so I used Mirin (sweet rice wine) and I REALLY liked the little bit of sweet flavor that was added to this recipe. Other than that, most substitutions were about the same. I like that the cooking time was perfect and my fish wasnt over or underdone. I reduced it in fourths (made it for one) and still had more than I needed of both the dry and wet ingredients.
This recipe is quick and delicious The fish was flaky and moist. A winner with the family
Used 3 fillets, previously frozen. No changes made. It was good. Served over brown rice.
The fish was bland and the sauce was way too sour. It was still edible, but for the hassle I wont be making this recipe again. Definitely recommend salting the breadcrumb mixture because mine was bland. And cut back on the lemon juice in the sauce or it will be way too sour.
Lite, flavorful, DELISH
Absolutely delicious. Next time I will cut the butter sauce in half for 4 servings and I added a little garlic salt to the sauce. Otherwise it was awesome.
I found barramundi on sale and searched for a recipe. My hubby doesnt really like fish, so the butter and bread crumbs seemed like a good way to go. I was right The only change I made was to halve the butter sauce, and as others have said, next time I think I will broil the fish a bit at the end. Oh, and do other people eat the skin? I lost some bread crumbs taking the skin off with a spatula before serving, which wasnt hard to do. Wondering if I could talk the butcher into removing it for me at the store next time? Thanks for the recipe
Only change was that I used another herb, as I was out of basil. The simplicity of this dish is its best quality. And, although I am typically a spicy or Asian food lover, this was quite wonderful. My husband, who likes simple food, was over the moon
DELICIOUS I followed the recipe exactly and it turned out perfectly. (When I make it again, I will use much less bread crumbs. I had a lot left over.). I served the fish with steamed broccoli and couscous.
Made as written, except I only made half the butter-lemon sauce, as other reviews suggested. it was still plenty of sauce - almost too much. I dont love fish, but Im trying to get 2 servings a week, so a recipe like this is perfect for me. Because of the breading mixture and the sauce, it did not taste at all fishy. My fish loving husband also loved it.
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