Catch of the Month

About Barramundi:
Barramundi is a versatile white fish with a subtle flavor that lends itself well to a variety of recipes and cooking methods. While native to the Indo-West Pacific region, they are most famously linked to Australia. Barramundi is actually an aboriginal word meaning large scaly fish. Most barramundi spend the first six to eight years of their lives as males, before changing sex to female.

Barramundi is a great substitute for Orange Roughy, a threatened species.

BAKED BARRAMUNDI AND VEGETABLES

Serves 4

3 tablespoons extra-virgin olive oil
4 (6-oz) barramundi fillets (1/2 to 1 1/4 inches thick) with skin
3/4 teaspoon salt
1/4 teaspoon black pepper
8 thin lemon slices (less than 3/4 inch thick; from 1 large lemon)
8 sprigs fresh thyme
2 garlic cloves, very thinly sliced
2 small zucchini squash, sliced thin
12 cherry or grape tomatoes, halved
1 1/2 tablespoons drained bottled capers

Put oven rack in middle position and preheat oven to 400°F. Line a large baking sheet with foil, then drizzle with 1 tablespoon oil.

Pat fish dry and sprinkle both sides with salt and pepper. Arrange barramundi fillets, skin sides down, in 1 layer in center of foil on baking sheet and slide 2 lemon slices under each fillet. Arrange 2 thyme sprigs on top of each fillet.

Heat remaining 2 tablespoons oil in a 10-inch heavy skillet over moderately high heat until hot but not smoking, then sauté garlic, stirring occasionally, until pale golden, about 30 seconds. Add zucchini squash, tomatoes and a pinch of salt and sauté, stirring occasionally, until tomatoes are softened, about 1 minute. Stir in capers.

Spoon hot tomato mixture over fish, then cover with another sheet of foil, tenting it slightly over fish, and crimp edges together tightly to seal.

Bake until fish is just cooked through, 12 to 15 minutes (depending on thickness of fish); check by removing from oven and carefully lifting up a corner of top sheet of foil, pulling up sides of bottom sheet to keep liquid from running out. If fish is not cooked through, reseal foil and continue to bake, checking every 3 minutes.

Transfer fillets with lemon slices to plates using a spatula (be careful not to tear foil underneath) and spoon tomatoes and juices over top. Serve immediately, discarding thyme before eating. The skin can also be removed prior to serving.

Nutrition information per serving: 275 calories, 12g total fat, 2g saturated fat, 80mg cholesterol, 7g carbohydrate, 2g fiber, 34g protein, 575mg sodium.