Fillet of Barramundi with Grapes in a Light Cream Sauce

Martin Blunos combines this splendid fish with a luxurious white wine and cream sauce in his tasty recipe
By Martin Blunos
Fillet of Barramundi with Grapes in a Light Cream Sauce
  • Rating:
  • Serves: 2
  • Cook Time: 30 minutes
  • Prep Time: 15 minutes
  • Effort: easy


  • 2 tbsp olive oil
  • 50 g butter
  • 1 x 4 kg barramundi fillets
  • 250 ml fish stock
  • 2 ml shallots, finely diced
  • 125 ml dry white wine
  • 250 ml double cream
  • 12-14 seedless white grapes, peeled
  • 1/2 lemon, juice only


1. Score the skin of the fish with a sharp knife.

2. Heat the oil and butter in a frying pan and gently fry the fish for 3-4 minutes on each side, depending on the thickness of the fillet. Set aside to keep warm.

3. Put the fish stock, shallots and wine in a heavy-based pan and bring to the boil. Cook until reduced by half.

4. Add the cream and continue cooking until the mixture has reduced again and is a nice creamy consistency.

5. Pour into a clean pan, add the grapes and lemon juice and season with salt and pepper.

6. Serve the fillets with the sauce, Jersey Royal potatoes and asparagus.

Rate This Recipe