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Baked Barramundi Fillets in Creamy Sauce

Baked Barramundi Fillets in Creamy Sauce

Boil the fish gently for 10 to 15 minutes, depending on the thickness of the fish. When cool, remove the skin, and place fish in a baking dish. Put aside.

To the sieved yolks of the hard-boiled eggs add the bechamel sauce, cheese, lemon juice and rind, anchovy sauce, nutmeg and pepper. Put mixture in saucepan and cook gently, stirring thoroughly until it begins to thicken. Spread it over the fish in the baking dish.

Chop up the whites of the hard-boiled eggs, sprinkle with mustard and a small amount of paprika and spread over fish fillets. Place in preheated moderate oven, decrease heat and warm through.

Mashed creamy potatoes with finely cut cooked celery, onions and parsley make particularly nice accompaniments to this dish.

Serves 6


  • 6 slices barramundi (or cod)
  • 3 eggs, hard-boiled
  • 2 cups bechamel sauce
  • 60 g (2 oz) grated cheese
  • juice and grated rind of 2 lemons
  • 1 teaspoon anchovy sauce
  • nutmeg
  • freshly ground pepper
  • dry mustard
  • paprika