Barramundi with Tomato, Onion and Lemon

They say the original is usually the best, and that's the case for me and this Barramundi dish. It was on a menu at our restaurant when I was a teenager so I stole the idea and claim it as my own. It is easy to make and the key is fresh, white fleshed fish like Barramundi, Coral Trout or Sea Perch.

Ingredients

• 2 x Barramundi fillets, about 150 to 200 grams each
• 1 x lemon, sliced thinly across
• 1 x tomato, sliced thinly across
• 1 x bunch of basil or dill
• 1 x small onion, cut into rings
• Salt

Method

1. Place fish fillet on a large piece of foil, big enough to wrap fillet like a present
2. Layer the top with slices of onion and tomato, putting the lemon rings on last
3. Sprinkle basil leaves or chopped dill over the fish
4. Squeeze rest of lemon over the fish, keeping it in the foil
5. Crush fresh rock salt over the top
6. Fold sides of foil over fish so none is exposed, then fold over ends making a tight parcel
7. Bake in a medium oven for 30 - 45 minutes depending on the thickness of your fillets

Serve

• On a bed of mash
• With whole egg mayo and a squirt of lemon juice
• With home made potato chips
• Use the liquid from the foil to make a sauce, or use it to stir fry some green vegetables with a delicious fish and lemon flavour
• With sweet potato medallions