Whole Barramundi, 2-3 LBS
1 TBS Olive oil
1 Onion (finely chopped)
1 cup Breadcrumbs
1 TBS Lemon juice
1/4 cup Seeded raisins
2 TBS melted Butter
1 Lemon (sliced)
1 TBS Honey
sea salt and fresh cracked pepper to taste
Sauté onion in olive oil until soft.
Make a stuffing by mixing the onion, breadcrumbs, raisins and honey in a bowl with the melted butter.
Make deep transverse cuts in the fleshy outer part of the fish on both sides. Pat dry with kitchen paper and brush inside and out with the olive oil and lemon juice mixed together, then dust with pepper and salt.
Push the stuffing into the stomach cavity and lay the lemon slices along the upper side of the fish. Put the fish on a sheet of foil on a shallow baking tray and then cover with another sheet.
Roast in an oven pre-heated to 400-degree oven for 40 minutes, the last 10 without the top sheet of foil. Serve with vegetable of your choice and a green salad.