Sheet Pan Roasted Barramundi with Corn, Tomatoes, and Lime Butter
Cook time: Serves 4
Ingredients: 2 - (6-oz) Australis Barramundi fillets, frozen,
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),
1/2 cup - (1 stick) unsalted butter, at room temperature,
Pinch of salt,
1 tablespoon - lime juice,
Zest of 1 lime,
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
A quick and easy one-pan meal with all the flavors of summer.
This simple sheet pan barramundi bake is ready in 30 minutes and features your favorite summer produce! Dress up some roasted barramundi with an easy homemade compound butter and plenty of fresh herbs. Recipe and photos by Jessie Johnson of Life As A Strawberry.
Step 1Make 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.
Step 2Heat oven to 400 degrees F.
Step 3Lay frozen 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.
Step 4Bake at 400 degrees F for 15 minutes or until barramundi has turned bright white and is no longer opaque.
Step 5Top barramundi with chopped cilantro and a slice of lime butter. Serve immediately with toast (optional) for the garlic and tomatoes.
NotesMake 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.