Need to get through a bountiful summer zucchini harvest—and whip together dinner in about 20 minutes? Accomplish both with this simple, elegant recipe for baked barramundi that combines quick-cooking sliced zucchini and flaky, wild-caught fish fillets. Bonus? The parchment paper packet means cleanup is a breeze.
Yield: 2 servings
Active Time: 10 minutes
Total Time: 25 minutes
2 green zucchini, thinly sliced
2 yellow zucchini, thinly sliced
2 barramundi fillets, skin on
Cracked black pepper
¼ cup olive oil
Juice of 1 lemon
1 tablespoon Dijon mustard
1 tablespoon tarragon leaves
Preheat oven to 350°F. Make the sauce by adding the oil, lemon, mustard, tarragon, salt, and pepper to a bowl and mixing well to combine.
Fold a large piece of parchment paper (about 15 by 16 inches) in half to crease it; open and lay it flat. On one side of the paper, mound the zucchini and season with salt and pepper. Pour half of the sauce over vegetables, then top with fish and season with salt and pepper. Drizzle the fish with remaining sauce, then top with a lemon slice and fresh tarragon.
To close, fold the parchment over the fish, making small overlapping pleats to seal the open sides and create a half-moon-shaped packet. Place on a rimmed baking sheet and bake until fish is opaque throughout, 10 to 15 minutes.
Recipe credit: Angela Gaines
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