Ingredients
- 6 barramundi filets, skin removed
- 6 slices of lemon
- ¼ cup olive oil
- ¼ cup lemon juice
- Zest of one lemon
- ½ cup parsley
- ½ cup capers
Method
- Place parsley in a Cordless Go 5 Cup Food Chopper and pulse until roughly chopped.
- Add olive oil, lemon juice and lemon zest and pulse until all ingredients are well combined.
- Place barramundi in a baking tray and place a piece of lemon on each fillet.
- Pour over the parsley oil mixture and sprinkle with half the capers.
- Bake in a moderate oven for 25-30 minutes.
- Remove from over and add remaining capers.
- Serve with a green salad.
