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Home  >  Inspire & Create  >  Easter  >  Baked Barramundi with Lemon Caper Mayonnaise


Baked Barramundi with Lemon Caper Mayonnaise


10 mins


15 mins





Baked Barramundi with Lemon Caper Mayonnaise


  • 4 x 150g barramundi fillets
  • 4 Coles Australian Red Royale Potatoes, coarsely chopped
  • ½ cup (60g) frozen peas
  • 1 cup (300g) whole-egg mayonnaise
  • 1 lemon, rind finely grated, juiced
  • 4 cornichons, finely chopped
  • 1 tbs drained capers, coarsely chopped
  • 1 tbs finely chopped tarragon
  • 1 tbs finely chopped mint
  • 2 celery sticks, thinly sliced diagonally
  • 60g pkt Coles Australian Baby Rocket


  1. Preheat oven to 200°C. Line a baking tray with baking paper. Place the fish, skin-side down, on the lined tray. Lightly spray with olive oil spray. Season. Bake for 15 mins or until just cooked through.
  2. Meanwhile, cook the potato in a large saucepan of boiling water for 10 mins or until tender. Add the peas and cook for a further 1 min or until cooked through. Drain well and transfer to a large bowl.
  3. Combine the mayonnaise, lemon rind, lemon juice, cornichon, caper, tarragon and mint in a medium bowl. Add half the mayonnaise mixture to the potato mixture and toss to combine. Add the celery and rocket and toss to combine.
  4. Divide the potato mixture and barramundi among serving plates. Serve with remaining mayonnaise mixture.