Author: Jessie Johnson, Life As A Strawberry 

Yield: Serves 4 

Prep Time: 15 minutes 

Cook Time: 15 minutes   

INGREDIENTS: 

FOR THE BARRAMUNDI: 

2 6-ounce fillets barramundi 

3 ears of corn, sliced into 1-inch discs 

14 oz. cherry tomatoes on the vine 

5 cloves garlic, peeled 

2 Tablespoons extra virgin olive oil 

salt and pepper to taste 

1/4 cup chopped cilantro 

Toasted baguette or French bread slices, for serving (optional) 

FOR THE LIME BUTTER:  

1/2 cup (1 stick) unsalted butter, at room temperature 

pinch of salt 

1 Tablespoon lime juice 

zest of 1 lime 

INSTRUCTIONS:  

Make the lime butter. Combine all ingredients for the lime butter in a small bowl and stir to combine. It helps to use the back of a spoon or spatula to knead the butter. Spoon butter onto a sheet of waxed paper and use the paper to roll it into a log shape. Refrigerate until you’re ready to use it. 

Heat oven to 400 degrees Fahrenheit.  

Lay barramundi fillets, corn, tomatoes, and garlic in a single layer on a large sheet pan. Drizzle with olive oil and season with salt and pepper to taste.  

Bake at 400 degrees Fahrenheit for 15 minutes or until barramundi has turned bright white and is no longer opaque.  

Top barramundi with chopped cilantro and a slice of lime butter. Serve immediately with toast (optional) for the garlic and tomatoes. 

NOTES: 

Make the lime butter in advance and store in the fridge for up to a week. 

Add a splash of lime juice to the barramundi and vegetables before baking if you like.  

Use basil or parsley in place of cilantro if you like.