· 5 Barramundi fillets
· 1 large lemon juiced
· 1 bunch parsley
· ¾ cup olive oil
· 5 garlic cloves crushed
· 1 tablespoon paprika
· 3 tomatoes diced
Mix lemon juice, parsley, olive oil, garlic and paprika in a bowl. Next add barramundi and gently toss so the barramundi is fully covered.
Cover with cling wrap and leave over night to get the best flavour.
Next cut aluminium foil and baking paper, as shown in the picture.
Place the barramundi on the baking paper and foil.
Place 2 table spoons of tomato over the barramundi
Next folds the foil follow the pictures on how to fold.
Place the barramundi on a tray and place in oven for 15 minutes on 210°C heat.
Take the barramundi out of the oven and rest for 3 or so minutes. Open up the foil to reveal the fish.
Take the barramundi out of the foil and serve, I served the barramundi with homemade garlic bread and garden salad with my semi dried tomatoes!