I'm sure more will come out eventually, I mean this fish has been around and eaten for decades but with all the hype in the last few years about sustainability, metal levels, and the like, you just never know for sure. From what I can find, it seems to be a safe bet on all counts. And luckily, it's not too expensive....yet (with coupons and sales of course!).
1-2 T olive oil
2 large Barramundi fillets
S&P
Brown fish on each side in olive oil til flaky and cooked through. Remove from pan and keep warm in oven turned on its lowest temp. Keep pan & drippings for piccata sauce:
3 T salted butter/ghee
3 cloves garlic, minced
1/2 small yellow onion, finely sliced
2 T flour (or tapioca flour, or coconut cream for paleo/Whole30)
Juice of 2 lemons
zest of 1 lemon (OR thin slices of 1/2 lemon)
1/4 c dry white wine
1/4 c drained capers (or to taste...I like tons of capers)
S&P
In the same pan that the fish cooked in, saute onions and garlic in butter, but do not brown. When softened, add the flour, stir well til flour is well incorporated (only about 30-40 seconds), then add the lemon juice and wine. Stir constantly to remove any flour lumps, about 1-2 minutes. When thickened, add remaining ingredients - zest, S&P, and capers.
Remove fish from oven and drizzle sauce over top. This was served with quinoa and a solid Chardonnay.
