How to Cook Barramundi in the Oven

by Christina Kalinowski
The flavor of the barramundi is often compared to that of sea bass.

The flavor of the barramundi is often compared to that of sea bass.

Barramundi is a gourmet fish prized for its sweet, buttery flavor and firm, moist texture. The Aborigines -- who named the native Australian fish barramundi, which means “river fish with large scales” -- would wrap the fish in wild ginger leaves and bake it in hot ashes. Native only to northern Australian waters and parts of Southeast Asia, the barramundi is now sustainably farmed in other parts of the world including Thailand, the Philippines and the U.S., and is increasingly available to consumers worldwide. Barramundi can be found fresh or frozen in fillets at specialty markets. Bake barramundi in the oven for a moist, savory and modern take on a traditional preparation.


Preheat your oven to 350 degrees Fahrenheit. Lay a bed of aluminum foil on a baking tray. Place barramundi fillets on foil.

Drizzle barramundi fillets with a small amount of olive oil, then cover with desired seasonings. Try a simple preparation by coating in minced garlic and lemon to accentuate the flavor of the fish, or add bold flavors like toasted fennel seeds and orange zest to complement the mild flavor of the barramundi. Herbs such as thyme, basil and oregano also pair well with barramundi, so feel free to experiment with this versatile fish.

Fold the foil around the fillets and bake in oven for approximately 20 minutes. Wrapping the fillets helps to seal in moisture while cooking.

Remove fillets from foil and serve with desired sides. Serve baked barramundi with simple sides like silky mashed potatoes, fresh baby spinach or delightful Marsala-glazed mushrooms.

Items you will need

  • Aluminum foil
  • Baking tray
  • Olive oil
  • Seasonings


  • Cooked fish are opaque in appearance.
  • Insert an instant-read instant-read thermometer into the thickest part of the fish. When the thermometer reads 145 degrees Fahrenheit, it's done.


  • Undercooking fish increases the likelihood of exposure to foodborne illness.

About the Author

Christina Kalinowski is a writer from the Twin Cities who began her career in 2011. She contributes food and drink related articles to The Daily Meal. She holds a Master of Arts in sociology from Purdue University.

Photo Credits

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