With barra season in full swing, it’s a must to add fish to your midweek menu! Tomatoes are available in the North year-round but are especially delicious right now . When I think of fish, I can’t go past my homemade chili lime salt , which is always on hand in the kitchen. Let’s cook barra with tomatoes and leeks (even though they’re just out of season ).
Barra with Tomatoes and Leeks
Ingredients:
Barra fillet (regular size, serves 3-4 people)
Thickly sliced tomatoes
Thickly cut leeks or onions
Thinly sliced lemon
Knobs of butter
Olive oil
Fresh or dried herbs (e.g., tarragon, thyme, chives)
Spices (e.g., homemade Chilli Lime Salt , Old Bay seasoning, or Peri Peri Salt)
Method:
Preheat your BBQ to 240°C and place a pizza stone in the middle (optional but helps protect the casserole dish).
Line a casserole dish with aluminum foil and place baking paper on top.
Arrange the thickly sliced tomatoes and leeks on the baking paper. Season with herbs and spices.
Place the barra fillet on top of the tomatoes and leeks. Season the fish with herbs and spices.
Top with thinly sliced lemon, knobs of butter, and a drizzle of olive oil.
Wrap the foil around the fish and vegetables, sealing it well but leaving some room for air circulation inside.
Cooking Instructions:
Place the casserole dish on the pizza stone in the BBQ.
Cook for 10 minutes at 240°C to heat through.
After 10 minutes, turn off the middle burner and lower the BBQ temperature to 180°C (356°F). Roast the fish for 20-30 minutes, keeping the lid closed.
Check the fish with a fork . If it flakes easily with no resistance, it’s done. If not, wrap it back up and check again in 5-10 minutes.
Serving:
Serve with your choice of side dishes. Enjoy!
Chilli Lime Salt:
2 teaspoons cayenne pepper
2 teaspoons chili flakes
4 teaspoons lime zest (dried in the oven for 5 minutes)
3/4 cup Himalayan salt flakes
Mix all ingredients together and store in a sterilised jar.
Ready to fire up the BBQ and give this a try? Let’s cook!
