Barramundi and Potato Gratin

About This Recipe

Barramundi, Australia's iconic native fish prized for its mild, buttery flesh, takes well to baking over a bed of thinly sliced potatoes bound in cream, a technique borrowed from European gratin cooking but adapted to Australia's coastal seafood culture. The potatoes go into the dish first and par-cook in the cream so they're tender by the time the fish is done, while fresh mint and lemon zest cut through the richness — a distinctly Australian pairing that shows up across the country's fish-and-salad summer cooking. The fish is laid over the potatoes rather than mixed in, so it stays intact and flakes cleanly at the table, while the cream underneath thickens and browns slightly at the edges. It's a dish built for entertaining near the coast — Queensland and Northern Territory kitchens in particular, where barramundi is the local catch of choice. The result is comforting without being heavy: mild fish, silky potato, and a bright mint finish that keeps the dish from tasting like a plain cream bake.

Ingredients

Serves 4

• 4barramundi fillets(about 150g each)
• 4 mediumpotatoes(peeled, very thinly sliced)
• 1 cupheavy cream
• 0.5 cupmilk
• 2 clovesgarlic(minced)
• 2 tbspfresh mint(chopped, plus extra for garnish)
• 1lemon(zested and juiced)
• 1 tspfine sea salt
• 0.25 tspblack pepper
• 0.5 cupgrated parmesan

Instructions

1. 1

   Prepare the cream base

   Warm cream, milk and garlic together in a saucepan until just simmering, then season with salt and pepper.

2. 2

   Layer the potatoes

   Arrange potato slices in overlapping layers in a buttered baking dish. Pour the warm cream mixture over the top so it seeps between layers.

3. 3

   Bake the potatoes

   Bake at 190°C (375°F) for 20 minutes until the potatoes are just tender.

   Slice potatoes to an even 2-3mm thickness so they cook uniformly.

4. 4

   Add the fish

   Season barramundi fillets with lemon zest, salt and pepper, then lay them over the par-cooked potatoes. Scatter parmesan on top.

5. 5

   Finish baking

   Return to the oven for 15-18 minutes until the fish flakes easily and the top is golden.

6. 6

   Finish and serve

   Squeeze fresh lemon juice over the top, scatter with mint, and serve straight from the dish.

Variations

• •

  Use snapper or another firm white fish if barramundi isn't available.

• •

  Add thinly sliced fennel to the potato layer for a subtle aniseed note.

• •

  Swap parmesan for a sharp cheddar for a heartier, more everyday version.

Storage

Refrigerate leftovers up to 2 days. Reheat gently in a 160°C oven covered with foil so the fish doesn't dry out or overcook.

Frequently Asked Questions