Flaky barramundi baked over thinly sliced potatoes in a creamy mint and lemon sauce — a coastal Australian seafood bake.
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.
Serves 4
Warm cream, milk and garlic together in a saucepan until just simmering, then season with salt and pepper.
Arrange potato slices in overlapping layers in a buttered baking dish. Pour the warm cream mixture over the top so it seeps between layers.
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.
Season barramundi fillets with lemon zest, salt and pepper, then lay them over the par-cooked potatoes. Scatter parmesan on top.
Return to the oven for 15-18 minutes until the fish flakes easily and the top is golden.
Squeeze fresh lemon juice over the top, scatter with mint, and serve straight from the dish.
Buy barramundi fillets of even thickness so they finish cooking at the same time as each other.
A mandoline makes quick, even work of the potato slices — uneven thickness is the main cause of a gratin with both mushy and crunchy spots.
Add the mint at the very end; cooking it too long dulls its brightness.
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.
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.
Barramundi has been a significant food fish for Aboriginal Australians for tens of thousands of years and became commercially important to modern Australian cuisine through the 20th century as fishing and later aquaculture made it widely available. Cream-based potato gratins arrived with British and European settlers, and the pairing of local barramundi with a European gratin technique reflects the broader fusion that defines contemporary Australian cooking.
Yes, just thaw it fully and pat it dry before seasoning — excess moisture will water down the cream sauce.
Any firm, mild white fish works well — snapper, cod or basa are all good substitutes that hold together during baking.
The slices were probably cut too thick, or not fully submerged in the cream — make sure the liquid covers the potato layer completely before the first bake.
Per serving (350g / 12.3 oz) · 4 servings total
Ask our AI cooking assistant anything about this recipe — substitutions, techniques, scaling.
Chat with AI Chef →Join the conversation
Sign in to leave a comment and save your favourite recipes
Have feedback or need help?
We read every email and reply within 1–2 business days.
© 2026 MyCookingCalendar. All rights reserved.
