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Enjoy the flavours of this quick and tasty barramundi dish by Steve Sunk from series 2 of Mercurio's Menu.
Wash and trim fillets and dry with kitchen paper.
Coat with oil and season with salt and pepper and lay in a roasting tray and place in a hot oven at 220deg and cook for 15-20 minutes.
Test with a wooden skewer.
Remove from oven and sprinkle with Truffle oil.
Serve with fresh tossed salad and radishes.
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