Camp oven baked barramundi

Tom Forrest aka Outback Tom shares a quick and easy baked campfire barramundi recipe, cooked in a camp oven and served with a side of crisp, golden potato slices.

Camp oven baked barramundi. Credit: Tom Forrest

• serves

  1-2

• prep

  10 minutes

• cook

  20 minutes

• difficulty

  Mid

Ingredients

• 1 large barramundi fillet (or two small fillets)
• Salt and pepper
• 1 tbsp brown sugar
• 1 lemon
• 100 g butter
• 3 garlic cloves, minced
• 1 onion, sliced or diced
• 2 potatoes, peeled and thickly sliced
• Cooking oil

Instructions

1. Season the barramundi fillet with salt and pepper. Sprinkle the brown sugar over the fish fillet. Add a squeeze of lemon juice.
2. In a small saucepan, melt 100 grams of butter then stir in the minced garlic.
3. Place barramundi on baking paper in a camp oven (use enough paper to line the camp oven so it will hold the butter mixture. If you are cooking two fillets, you can nestle each in it's own baking paper 'cup'). Pour in garlic and butter mixture. Add the onion. Cover with the camp oven lid. Cook on a campfire, with coals on lid, for 15-20 minutes.
4. Meanwhile, peel the potatoes and cut into 2 cm slices.
5. Cook potato slices on a hot plate with oil, salt and pepper until crisp, turning once during cooking. Serve fish with a squeeze of lemon and the potato slices.

Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.