Barramundi in Parchment with Lemons, Dates and Toasted Almonds

Cook time:
Serves 2 Ingredients: 2 - 6-oz barramundi fillets, 1 - whole lemon, 1 - medium shallot, peeled and thinly sliced, 6 ounces - baby spinach, 2 tablespoons - olive oil, 1/4 cup - unsalted almonds, coarsely chopped, 4 - Medjool dates, pitted and finely chopped, 1/4 cup - fresh flat-leaf parsley, chopped, Salt and pepper,
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Barramundi in Parchment with
Lemons, Dates and Toasted Almonds

  • 10m prep
  • 10m cook
  • Serves 2
  • RECIPE CREATED BY
    Friends & Family

  • Pairs with Sauvignon Blanc

  • Perfect for Weeknights

  • Perfect for Couples

Ingredients

  • 2 6-oz barramundi fillets
  • 1 whole lemon
  • 1 medium shallot, peeled and thinly sliced
  • 6 ounces baby spinach
  • 2 tablespoons olive oil
  • 1/4 cup unsalted almonds, coarsely chopped
  • 4 Medjool dates, pitted and finely chopped
  • 1/4 cup fresh flat-leaf parsley, chopped
  • Salt and pepper

Barramundi in Parchment with Lemons, Dates and Toasted Almonds

Delicate flavors from afar evoke a desert oasis…

While this simple yet stunning dish makes the perfect weeknight dinner à deux, it also shines when scaled up for a group. Plated straight from your oven like intimately wrapped packages, Barramundi in Parchment with Lemons, Dates and Toasted Almonds imparts the gift of hospitality shared throughout middle eastern cultures—and brings it home to your table. Recipe, food styling and photography by Rachel Winkler of Little Chef Big Appetite.

  1. Step 1Preheat oven to 400 degrees F.
  2. Step 2Dry the barramundi fillets with a paper towel and sprinkle each piece generously with salt and pepper. Set aside. Zest the entire lemon and then cut half of the lemon into 4-5 thin slices. Juice the remaining half of the lemon into a small bowl and set aside.
  3. Step 3Lay two large pieces of parchment paper (about 12″ x 12″) side by side. Divide the sliced shallots and baby spinach between each piece of parchment, and sprinkle the spinach and shallots with a pinch of salt and pepper. Place the barramundi fillets on top of the spinach and shallots, and top each fillet with the thin lemon slices. Drizzle about 1 Tablespoon of olive oil over the fillets. One sheet at a time, close the parchment paper packets: bring two opposite sides of the paper together and fold them together several times to create a tight seal. Then fold up each end of the paper to create a tight seal on all sides. It’s fine if the seals loosen slightly in this process.
  4. Step 4Place the parchment paper packets on a large baking sheet and bake the barramundi on the middle rack of the oven for 10-12 minutes, or until the fish is tender and flakes easily.
  5. Step 5While the fish is cooking, bring a small skillet to medium heat. Add the remaining tablespoon of olive oil to the pan, and once hot add the chopped almonds. Sauté for 2 minutes, then add the dates and cook until warmed through, stirring regularly, about an additional 2 minutes. Turn off the heat and stir in the lemon zest, lemon juice, and parsley. Season with a pinch of salt and pepper, or to taste.
  6. Step 6Open the barramundi packets and transfer the fish, spinach, shallots, and lemon slices to two plates. Top each piece of barramundi with the date-almond mixture and serve immediately.
  7. Note: For tips on how to quick-thaw barramundi, plus easy cooking techniques, click here!
Suggested sides
  • Israeli
    Couscous
  • Broccoli
    Rabe
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