Alive and Cooking

Barramundi Bake

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3 barramundi fillets, cubed

4 spring onions, finely chopped

3 cloves garlic, finely chopped

½ glass white wine

600 ml thickened cream

120 g provolone cheese

2 sheets puff pastry

salt and pepper

olive oil



Preheat oven to 225 degrees.

Toss the fish through a bowl of cornflour to coat. In an oven-proof pan with a good splash of oil, fry off the fish until slightly coloured. Add the spring onion and garlic. Stir to combine, pour in the wine, cream, crumble through the cheese, add a sprinkle of salt and pepper and bring to the boil.

Cut each sheet of puff pastry into 3 cm strips. Twist each strip and lay on top of the fish filling. Bake for 15 mins and serve.

Barramundi Bake