This recipe uses U.S. farm-raised barramundi. We also have recipes for lots of other ocean-friendly species

You will need

  • 4 1 lb. whole barramundi, eviscerated and scaled
  • 8 cups whole milk
  • 1 onion, peeled and halved
  • 1 bay leaf
  • 10 whole cloves
  • 8 tbsp. butter
  • 1 cup flour
  • 3 cups creamer potatoes, such as Yukon gold or baby red, washed and halved
  • 2 tbsp. chopped fresh herbs (such as parsley, thyme, tarragon, chervil or chives)
  • 3 tbsp. roasted garlic
  • 2 tbsp. capers, chopped
  • 1/4 cup champagne vinegar
  • 1/2 cup olive oil
  • 8 thick lemon slices
  • large bundle of fresh thyme sprigs
  • salt and pepper

Heat the milk over a low heat in a heavy-bottom saucepot. Add the onion, bay leaf and cloves and simmer for 30 minutes, then strain. In a sauté pan, melt the butter and add the flour to make a roux. Whisk to combine and cook over a medium heat for 5 minutes to cook the flour without giving it any color. Whisk the milk into roux and simmer for an additional 20 minutes. Cover with plastic.

Put the potatoes in a pot of cold water and add salt. Bring water to a boil and reduce heat. Simmer for about 10 minutes until the potatoes are just fork tender. Drain and toss the potatoes with some of the cream sauce and the fresh chopped herbs. Season with salt and pepper. Add garlic, capers and vinegar to a mixing bowl and let sit for 10 minutes. Whisking constantly, slowly drizzle the olive oil into the mixture. Season with salt and pepper. (Note: Vinaigrette will break, whisking again will bring it back.)

Preheat oven to 400 degrees. Stuff the cavity of each fish with 2 lemon slices and a few thyme sprigs. Season both sides with salt and pepper. Rub oil on one side of a piece of foil and wrap each fish inside. Roast in the oven for 12 minutes, remove from the oven and let stand for 5 minutes. Divide the potatoes over 4 plates, open the foil pouches and carefully put one fish on each plate and drizzle the vinaigrette over the fish.

Serve immediately. Serves 4