Oven-Baked Almond-Crusted Barramundi with Vegetables offers a symphony of textures and flavors that celebrate the beauty of simplicity. The barramundi fillet, tender and moist, is encased in a crispy almond crust that adds a delightful crunch to each bite. Pair the barramundi with a colorful assortment of roasted vegetables, this dish is a testament to the joys of wholesome and elegant dining.
- Fresh barramundi fillet (1 fillet)
- 1/2 cup almonds, finely chopped
- 1/4 cup breadcrumbs (panko or regular)
- 1 teaspoon dried thyme
- Salt and freshly ground black pepper
- 1 egg, beaten
- Assorted vegetables (bell peppers, zucchini, cherry tomatoes, etc.)
- Olive oil, for roasting
- Lemon wedges, for serving
Preheat and Prepare:
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it for easy cleanup.
Create the Almond Crust:
In a bowl, combine finely chopped almonds, breadcrumbs, dried thyme, a pinch of salt, and freshly ground black pepper. Mix the ingredients to create the almond crust.
Coat the Barramundi:
Pat the barramundi fillet dry with paper towels. Dip it into the beaten egg, allowing any excess to drip off. Coat the fillet with the almond crust mixture, pressing it gently to adhere.
Prepare the Vegetables:
Toss your choice of assorted vegetables with a drizzle of olive oil, salt, and pepper. Arrange them on a separate part of the baking sheet.
Bake to Perfection:
Place the coated barramundi fillet on the baking sheet alongside the vegetables. Bake in the preheated oven at medium heat for about 15-20 minutes, or until the almond crust is golden brown and the barramundi flakes easily with a fork.
Serve with Elegance:
Carefully transfer the Oven-Baked Almond-Crusted Barramundi to a serving plate. Arrange the roasted vegetables around the barramundi filet. Serve with lemon wedges on the side for a burst of citrusy freshness.
As you savor the tender fish, the nutty notes of almonds, and the vibrant medley of vegetables, you’ll experience a culinary journey that’s both nourishing and indulgent.