Easy oven-baked frozen barramundi with lemon, parsley and Old Bay seasoning. A simple, juicy fish dinner with no thawing needed.
This frozen barramundi oven baked recipe is an easy
way to get a delicious fish dinner on the table without waiting for the fillets
to thaw. The fish is coated with a simple lemon and herb rub, baked until
tender, then finished uncovered for a little extra colour.
It’s a great option for a quick weeknight meal, especially
when you have frozen barramundi ready in the freezer.
Why This Recipe Works
The lemon zest and juice add a fresh, bright flavour, while
parsley, garlic powder and Old Bay seasoning give the barramundi plenty of
flavour without needing a long marinade. Baking the frozen fillets covered
first also helps keep the fish moist, before uncovering it for the final few
minutes.
For an easy serving idea, serve the baked barramundi with
garlic bread and your favourite vegetables or salad.
Key Ingredients & Their Roles
- Barramundi
→ Mild, tender fish with a delicate flavour.
- Olive
oil → Helps the seasoning coat the fish and keeps the surface moist.
- Lemon
zest → Adds fresh citrus flavour.
- Fresh
parsley → Brings a light, herby flavour.
- Lemon
juice → Adds brightness and balances the seasoning.
- Garlic
powder → Adds savoury depth.
- Old
Bay seasoning → Adds a savoury blend of herbs and spices.
- Black pepper → Adds a little warmth and extra flavour.
Easy Oven-Baked Frozen Barramundi
Tender barramundi fillets are coated in a fresh lemon,
parsley and herb seasoning before being baked straight from frozen. Serve with
garlic bread, vegetables or a simple salad for an easy everyday dinner.
Recipe Details
Prep time: 5–10 minutes
Cook time: 25 minutes
Total time: 30–35 minutes
Cuisine: Western-style
Servings: 4
Estimated calories: Approximately 300 kcal per serving, excluding garlic
bread. Actual calories will vary depending on the size of the barramundi
fillets and the amount of oil absorbed.
Ingredients
For the Barramundi
- 4
barramundi fillets, frozen
- 2
tbsp olive oil (30 mL)
- Zest
of 1 lemon
- 1
tbsp fresh parsley, finely chopped
- 1
tsp salt
- 1
tsp lemon juice (5 mL)
- 1.2
tsp black pepper (about 1¼ tsp)
- ½
tsp garlic powder
- ½
tsp Old Bay seasoning
To Serve
- Garlic
bread, optional
- Lemon
wedges, optional
- Extra fresh parsley, optional
Instructions
1. Preheat the Oven
Preheat your oven to 200°C (400°F).
Line a baking sheet with baking paper. Place the frozen barramundi fillets on the tray skin-side down, leaving a little space between each fillet.
2. Make the Lemon & Herb Rub
In a small bowl, combine the olive oil, lemon zest, fresh
parsley, salt, lemon juice, black pepper, garlic powder and Old Bay seasoning.
Mix well until everything is evenly combined.
3. Coat the Frozen Barramundi
Spread the lemon and herb rub evenly over the top of each
frozen barramundi fillet.
There is no need to thaw the fish first.
4. Bake Covered
Cover the baking tray loosely with foil and bake at 200°C
(400°F) for 20 minutes.
Keeping the fish covered during most of the cooking time
helps retain moisture.
5. Finish Uncovered
Carefully remove the foil and return the fish to the oven
for another 5 minutes, or until the barramundi is cooked through and
flakes easily with a fork.
Cooking time can vary depending on the thickness and size of
the fillets. For food safety, check that the thickest part of the fish reaches 63°C
(145°F).
If using thawed barramundi, it will cook more
quickly. Start checking after about 15 minutes or less, depending on the
thickness of the fillets.
6. Serve
Transfer the baked barramundi to serving plates and serve
immediately.
I like to serve it with garlic bread, but it also
goes well with roasted vegetables, salad, rice or your favourite side dishes.
Tips & Substitutions
Frozen or Thawed Fish
This recipe is designed for frozen barramundi, so
there is no need to thaw it first. If your fillets are already thawed, reduce
the cooking time and check them early.
Check the Thickest Part
Fish fillets can vary quite a lot in thickness. The cooking
time is a guide, so use the thickest part of the fillet to check for doneness.
The fish should be opaque and flake easily, and the centre
should reach 63°C (145°F).
Don't Skip the Foil
Covering the fish for most of the cooking time helps prevent
the surface from drying out. Removing the foil for the final 5 minutes allows
the top to finish cooking and develop a little more colour.
Serving Ideas
Serve with garlic bread for an easy dinner, or add steamed
vegetables, a fresh salad, rice or roasted potatoes for a more substantial
meal.
Storage
Allow leftover fish to cool, then refrigerate it in an
airtight container. Use within 2–3 days and reheat gently until piping
hot.
Frequently Asked Questions
Can I bake barramundi straight from frozen?
Yes. This recipe is specifically designed for frozen
barramundi fillets, so you can cook them without thawing first.
What temperature should I bake frozen barramundi at?
Bake the barramundi at 200°C (400°F). The recipe uses
20 minutes covered with foil, followed by 5 minutes uncovered, but cooking time
can vary depending on the thickness of the fillets.
How do I know when barramundi is cooked?
The fish should be opaque and flake easily with a fork. For
a more reliable check, the thickest part should reach 63°C (145°F).
Can I use thawed barramundi?
Yes. Thawed fillets will cook faster than frozen ones, so
start checking them at around 15 minutes or less, depending on their
thickness.
What can I serve with baked barramundi?
Garlic bread is an easy option. You can also serve it with
vegetables, salad, rice or roasted potatoes.
Wrap-Up
This easy baked barramundi is a handy recipe to keep in your
weeknight dinner rotation. You can cook the fish straight from frozen, and the
lemon, parsley and simple seasonings add plenty of flavour without making the
recipe complicated.
If you enjoy easy everyday meals, you might also like my CreamyTuna Pasta Bake for another simple dinner idea.
What’s your favourite side dish to serve with baked fish?
Let me know in the comments!
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