Baked Barramundi with Sautéed Watercress and Carrots

Barramundi is becoming more popular on dinner tables across the world for two good reasons: it’s delicious and it’s sustainable. Unlike its Chilean cousin, this sea bass hasn’t been overfished (yet) and is plentiful in both fresh- and saltwater from Australia to Southeast Asia. Habitats in northern Australia are particularly strong, where the fish is found both wild and farm raised.

Barramundi

Besides the ecological importance, barramundi is one of the best-tasting fishes you can buy—a little pricy but worth it. Simple preparation and minimal seasoning are key to enjoying its natural delicate, buttery flavor. A little olive oil, salt, pepper, and a splash of lemon are all you need to do it right.

Seasoned Barramundi Ready to Bake

Just as important, keep the side dishes simple too. In this recipe, I set the filets atop a bed of sweet carrots and garlicky watercress, both easily sautéed in olive oil and seasoned simply with salt and pepper. (If you enjoy watercress raw in salads, you’ll love the deep, earthy, slightly bitter flavors that emerge when it’s given a quick blanch in fruity olive oil loaded with garlic.)

Side Dish Ingredients

Serves 2

Ingredients

• 2 4- to 5-ounce skinless barramundi filets
• olive oil for rubbing, plus 2 tbsp, divided
• sea salt
• freshly ground black pepper
• 2 large carrots (or 4 oz baby-cut carrots), peeled and julienned
• 2 garlic cloves, finely chopped
• 2 cups packed watercress, thick stems trimmed
• fresh lemon juice, for drizzling

Julienned Carrots

Preparation

1. Preheat the oven to 400° F.
2. Rub both sides of the barramundi with olive oil and season with salt and pepper. Place on a baking sheet lined with parchment paper.
3. Bake until tender and just cooked through, 4-5 minutes, depending on thickness.

Baked Barramundi

1. Meanwhile, heat a skillet over medium heat and add 1 tablespoon of olive oil. Add the carrots and season with salt and pepper. Sauté until barely tender, about 5 minutes. Remove to a bowl or plate.

Carrots Beginning to Cook

Sauteed Carrots

1. Add the remaining 1 tablespoon of oil to the skillet and add the garlic. Sauté 30 seconds, reducing the heat, if it begins to brown.

Simmering Garlic

1. Add the watercress and season with salt and pepper. Sauté until just beginning to wilt, about 1 minute.

Watercress Beginning to Wilt

1. Return the carrots to the skillet and toss with the watercress and garlic.

To serve, divide the watercress mixture between 2 plates. Place a barramundi filet on top of each and drizzle with fresh lemon juice. Serve right away.