Whole Grilled Barramundi with Grilled Vegetables

Date Added: May 20, 2010 Fusion Gluten Free
Back to Search

No Related Video Recipes Available.

Prep Time

8 mins

Cook Time

10 mins

Ready In

18 mins



*to adjust serving size click on "serving box".


Whole Grilled Barramundi or known as Australian Sea Bass served with Grilled Vegetables. Simple and delicious. Let Chef Ivan show you how to get this fish ready for the Grill and how easy it is to debone once its done. You will love it.


  • 1 1/2  Pound(s) Whole Barramundi (Australian Sea Bass) scaled and eviscerated
  • 1
  • 2  Each Lemons, sliced
  • 2
  • 1  To Taste Salt and Pepper
  • 3
  • 1  Pinch Oregano, dried
  • 4
  • 3  Table Spoon(s) Olive Oil
  • 5
  • 3  Table Spoon(s) Water
  • 6
  • 3  Table Spoon(s) White Wine
  • 7
  • 1  As Needed Chives, chopped (for garnish)
  • 8


    1. Preheat oven to 400 degrees
    2. Slice the fish by the head, along the spine and along the bottom part of the spine
    3. Cut lightly into the flesh by the tail on both sides (follow Chef Ivan in video)
    4. Season fish on all sides and in the cavity with salt, pepper, oregano and half of olive oil
    5. Place lemon slices in the center of the fish
    6. Grill on both sides with a quarter turn on each to get nice Grill marks
    7. Place the grilled fish on a sizzle plate or saute pan
    8. Dress with white wine, water and olive oil
    9. Roast in oven for 5 to 6 minutes
    10. Once fish is fully cooked, remove head and tail then begin to debone
    11. Pull out the fins and spine and pick the remaining bones from the filets
    12. Reassemble the filets with the skin and plate
    13. Place the head and tail back on the plate for presentation
    14. Finish the plate or platter with grilled vegetables and cauliflower
    15. Pour the sauce over the fish
    16. Garnish with chives and grilled lemon if desired

    Grilled Vegetables


  • 5 Table Spoon(s) Olive Oil
  • 1 Table Spoon(s) Balsamic Vinegar
  • 1 Tea Spoon(s) Sherry Wine Vinegar
  • To Taste Salt & Pepper
  • 3 Each Eggplant Slices
  • ½ Each Zucchini
  • 1 Each Plum or Heirloom Tomatoes
  • Directions

    1. Dress vegetables with sherry wine vinegar, balsamic vinegar, salt, pepper and oil
    2. Grill on both sides until done
    3. When vegetables are done, slice up

    Roasted Cauliflower


  • 2 Table Spoon(s) Olive Oil
  • 1 Table Spoon(s) Fresh Lemon Juice
  • 1 Cup(s) Cauliflower, cut into bite sized pieces
  • Directions

    1. Dress cauliflower in the lemon, olive oil, salt and pepper
    2. Roast in oven until stems get a little tender
    3. Mix in with grilled vegetables



  • 1 Table Spoon(s) Butter
  • 1/4 Cup(s) Chicken Stock
  • 2 Table Spoon(s) Fresh Lemon Juice
  • 3 Table Spoon(s) Olive Oil
  • To Taste Salt and Pepper
  • To Taste Oregano, dried
  • Directions

    1. Add butter and chicken stock to a hot saute pan, reduce
    2. Add lemon juice and oregano, reduce a bit more
    3. When fish is done, drain left over cooking liquid into the saute pan
    4. Add olive oil and let reduce to desired thickness
    5. Taste and season with salt and pepper as needed

To add a comment you must have to login or sign up.