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Barramundi with fennel fronds & caramelised lemons


  • Spray a large piece of foil with oil and sprinkle with the fennel. Place the fish on top, sprinkle with a good squeeze of lemon juice, a little oil and seasonings. Then wrap up and cook on a preheated ridged grill (or BBQ), turning once or twice. Check if ready by making a small cut behind the head with a sharp knife.
  • At the same time, cook a lemon half (cut side down) alongside the fish until caramelised. Move to the side when ready.
  • Sprinkle the fish with a little fresh oil and serve with the caramelised lemon and a green salad on the side.


  • olive oil spray
  • fennel fronds (or dill)
  • 1 whole plate-sized Barramundi
  • ½ lemon
  • olive oil
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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