Barramundi parcels

Recipe: Barramundi parcels


  • 6 coliban potatoes, cut into 1/2cm-thick slices
  • 2 (about 300g each) barramundi fillets, halved crossways
  • Freshly ground pepper
  • 2 lemons, rind grated, juiced
  • 4 Always Fresh Kalamata olives, pitted, chopped
  • 3 shallots, trimmed, chopped
  • 1/2 cup fresh continental parsley, leaves torn
  • 1/3 cup (85g) Kraft 97% fat free mayonnaise
  • 100g pkt baby spinach leaves


  1. Preheat oven to 200°C. Prepare 4 x 30cm lengths of baking paper. Divide the potato among the paper strips, placing the potato in three rows down the centre.
  2. Top with the fish and season with pepper. Sprinkle half of the lemon rind over the fish. Combine olives, shallots and parsley.
  3. Spoon over the fish. Fold the two long sides together and tuck ends under to form a neat parcel. Place parcels on a baking tray and bake for 30 minutes.
  4. Meanwhile, combine the mayonnaise and the remaining lemon rind. Divide the spinach leaves among serving plates and squeeze with a little lemon juice.
  5. Top with the potatoes and barramundi (be careful when opening the parcels as the steam is hot).
  6. Serve with a dollop of lemon mayonnaise.

Number of servings (yield): 4

Meal type: brunch

Culinary tradition: USA (General)

My rating: 5 stars:  ★★★★★ 1 review(s)