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Photo of Grilled barramundi with mustard topping by WW

Grilled barramundi with mustard topping

2 - 8
PersonalPoints™ per serving
Total Time
30 min
10 min
20 min
A tangy mustard and caper topping keeps the fish moist and tender as it cooks under the grill.


Baby potato

400 g, halved


240 g, (2 small cobs), husks removed


2 bunch(es), trimmed

Green beans

200 g, trimmed

Barramundi, raw

800 g, trimmed, (4 x 200g fillets)

Oil spray

1 x 3 second spray(s)

Dijon mustard

3 tbs

Olive oil

2 tsp

Green shallot(s)

2 individual, finely chopped

Capers, rinsed, drained

1 tbs


1 medium, wedges to serve


  1. Boil, steam or microwave the potatoes, corn, broccolini and beans, separately, until just tender. Drain.
  2. Meanwhile, preheat grill on medium-high. Line a baking tray with baking paper. Place the fish on the prepared tray and lightly spray with oil. Cook the fish under the preheated grill for 5 minutes.
  3. Combine the mustard, oil, shallots and capers in a small bowl. Remove fish from the grill and spread with the mustard mixture. Grill for a further 4–5 minutes or until the fish is cooked through.
  4. Serve the fish with the steamed vegetables, lemon wedges and sprinkled with freshly ground black pepper.


You can use other white fish such as snapper, ling or bream in this recipe.