~ Oven Roasted Barramundi and Baby Leeks with Mustard and Dill ~
We eat a lot of fish here at TasteFood. It’s a healthy and delicious source of protein, and with so many types of fish available, there is always one that will please even the pickiest of eaters. The challenge is balancing our appetite for seafood with the knowledge of how the fish is sourced and whether it’s sustainable, as many species are overfished and face precipitous declines. So, when I was contacted by Australis Aquaculture and NoshOnIt to sample and review a sustainably raised fish called Barramundi that is currently available in select Northern California Costco stores, I was very interested.
Australis Aquaculture is an award-winning provider of healthy, sustainable seafood. It’s sustainable practices have been recognized by all of the major NGOs and earned the company the coveted “Seafood Champion Award”. (You might understand why I am happy to get behind that.) Australis has spearheaded the introduction of barramundi as a growing culinary trend in North America. Barramundi’s mild, buttery flavor and moist meaty texture (think snapper crossed with striped bass or halibut) is earning high marks for its health benefits and eco-friendly profile. The fish is sold fresh to a growing number of chefs and well known restaurants across the country, including Eric Ripert’s Le Bernardin and Thomas Keller’s French Laundry. While I haven’t had the opportunity to experience barramundi at these restaurants (darn it), I have enjoyed it elsewhere in San Francisco restaurants.
I was more than pleased to have the opportunity to prepare barramundi for a family dinner this week. Baby leeks were in the market, and I combined the fish and leeks in a simple lemony dijon-dill marinade spiked with a splash of sriracha. The fish was indeed light yet meaty with a slightly sweet and buttery flavor which stood up well to the onions and fragrant marinade. Best of all, our picky eater gave it a thumbs up. The good news is that you too can experience this flavorful and sustainable fish. To find your nearest retailer check out the Australis Facebook page for updates and news on when and where you can find Australis Barramundi. I think you’ll like it.
Oven Roasted Barramundi and Baby Leeks with Mustard and Dill
2 tablespoons extra-virgin olive oil
2 tablespoons fresh lemon juice
2 tablespoons Dijon mustard
2 tablespoons chopped fresh dill, plus extra sprigs for garnish
1 to 2 teaspoons Sriracha or hot sauce, to taste
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
2 pounds barramundi filets
1/2 pound baby leeks or thick green onions
Whisk sauce ingredients in a wide shallow bowl. Add the barramundi filets and turn to coat. Cover and refrigerate for 30 minutes.
Preheat oven to 350°F (180°C). Remove the filets from the marinade and place in one layer in a large baking dish. Add leeks to the marinade and turn to coat. Arrange the leeks around the filets. Bake until fish is cooked through, about 25 minutes. Serve garnished with dill sprigs.
Disclaimer: Australis provided me with a free sample of Barramundi for review purposes, and I am being compensated for this post via the NoshOnIt Partner Publisher Program. My opinions are entirely my own.