This recipe offers a delightful and healthy twist on the classic breaded fish dish. The Barramundi fillets are coated in a crispy breadcrumb mixture, which makes them perfectly golden and crunchy. Serve it with a refreshing medley of colorful vegetables for a complete and satisfying meal. With a prep time of just 20 minutes, this recipe is a quick and easy way to impress your dinner guests.
Ingredients
- 4 Barramundi fillets
- 1 cup breadcrumbs
- 1/2 cup grated Parmesan cheese
- 1 tablespoon dried Italian herbs
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 cup all-purpose flour
- 2 eggs, beaten
- 2 tablespoons vegetable oil
- 2 tablespoons butter
- 2 cloves garlic, minced
- 1 red bell pepper, sliced
- 1 yellow bell pepper, sliced
- 1 green bell pepper, sliced
- 1 medium zucchini, sliced
- 1 medium carrot, julienned
- Salt and pepper, to taste
Directions
- Preheat the oven to 400°F (200°C).
- In a shallow dish, combine the breadcrumbs, grated Parmesan cheese, Italian herbs, salt, and black pepper.
- Place the all-purpose flour in another shallow dish.
- Dip each Barramundi fillet into the flour, shaking off any excess.
- Then dip the fillets into the beaten eggs, allowing any excess to drip off.
- Coat each fillet with the breadcrumb mixture, pressing gently to adhere.
- In a large oven-safe skillet, heat the vegetable oil over medium-high heat.
- Add the breaded Barramundi fillets to the skillet and cook for 2-3 minutes on each side until golden brown.
- Transfer the skillet to the preheated oven and bake for an additional 8-10 minutes, or until the fish is cooked through and flakes easily with a fork.
- Meanwhile, in a separate skillet, melt the butter over medium heat.
- Add the minced garlic and cook until fragrant, about 1 minute.
- Add the sliced bell peppers, zucchini, and carrot to the skillet.
- Cook the vegetables for 5-6 minutes until they are crisp-tender.
- Season with salt and pepper to taste.
- Serve the breaded Barramundi fillets on a plate with the sautéed veggies on the side.
