An easy baked fish recipe with white wine, garlic, lemon, and capers.
- 12 ounces barramundi (about 2 fillets), thawed
- 3 cloves garlic, minced
- 1/3 cup white wine (we like Chardonnay or Dry Riesling)
- 2 Tablespoons unsalted butter, melted
- 2 Tablespoons lemon juice
- 1 Tablespoon capers
- Salt and pepper to taste
- Lemon wedges (optional) for serving
- Heat oven to 375 degrees Fahrenheit.
- Lay barramundi fillets in a single layer in a medium baking dish.
- In a medium mixing bowl, whisk together the garlic, white wine, melted butter, lemon juice, capers, salt, and pepper.
- Pour sauce over barramundi. Spoon the sauce over the top of the fish a few times to make sure it’s evenly coated.
- Bake at 375 degrees F for 15-18 minutes until fish is bright white, opaque, and easily flakes with a fork.
- Serve fish immediately with a drizzle of sauce from the pan and fresh lemon wedges (optional).
What should I serve with baked fish? We served this baked barramundi with lemon wedges and fresh arugula. It’s also delicious with kale or mixed greens, roasted vegetables, pasta, rice or farro, or mashed potatoes. Drizzle any leftover sauce you have over salads, greens, pasta, or other side dishes you make! We also HIGHLY recommend using a loaf of our favorite Easy Crusty Bread to sop up any extra sauce (SO GOOD!)
Additions and Substitutions. This is a great blank-canvas recipe! Add red pepper flakes or herbs (we love basil, dill, or rosemary) to the sauce before baking for extra flavor. To make this recipe without wine, use an additional 4 Tablespoons (1/2 stick) of melted butter and an additional 1 Tablespoon of lemon juice. Top baked fish with herbs, thin lemon slices, or greens for extra color. Use orange juice in place of the lemon juice if you like.
To make this recipe on the stovetop, melt butter in a large skillet over medium heat. Add the garlic and sauté until fragrant, then add the rest of the sauce ingredients and the barramundi. Simmer, flipping once or frequently spooning sauce over the top of the fish, until cooked through. You can also add some veggies (we love asparagus, green beans, broccoli, or squash) and make this fish en papillote if you like. We recommend using about half as much sauce when baking in paper or foil packets.
Season generously! Because we’re working with so few ingredients, salt and pepper are extra important here. We love giving our sauce a very generous pinch of kosher salt and plenty of fresh ground black pepper. When in doubt, taste your sauce and add seasoning as necessary! If you prefer not to season with salt, add some extra lemon juice and fresh or dried herbs to help the flavors shine. Barramundi isn’t an especially salty or “fishy” fish, so it holds up to a well-seasoned sauce.
Ingredients and Equipment. We use sustainably-farmed Australis Barramundi in this recipe. Learn more about their sustainability practices here! We love a medium glass mixing bowl and an 8×10 casserole dish for this recipe.
Where can I buy barramundi? Use the Store Locator to find Australis Barramundi near you, or find it in the freezer section at Whole Foods nationwide!
Keywords: oven, seafood, sustainable