Fresh Barramundi Fillets 200g per person
1/3 cup of Olive Oil
Set Grill for direct cooking (no heat deflector plates) and heat to 350 degrees Fahrenheit / 175 degrees Celsius
Squeeze juice from lemon into bowl and then add olive oil, salt (to taste) and pepper (to taste). Mix together. Set the Barramundi Fillets in a plastic storage container and pour mixture over top. Refrigerate for 30 minutes giving the container a little shake once or twice.
Grill over direct heat (350 (f) /175(c)) for 4 – 5 minutes a side. Fish is done when it easily flakes with a fork.
As always fresh fish is the key. Be gentle with the fish on the grill and I suggest using tongs and a spatula to flip the fish. Is also helpful when cooking fish to take paper towel (held with tongs) and dab in a little bit of olive oil and rub on the surface of grill where you plan on cooking the fish. Sprinkle a bit of chopped parsley once fish is off the grill and you can also squeeze some fresh lemon on top if desired.
This goes very nicely with grilled asparagus and chopped fresh capsicum off the grill or with a colourful salad.