• Prep Time 15 minutes
  • Cook Time 25 minutes
  • Serving For 4 people
  • Difficulty Normal
This recipe is best with
Anchor 12s Processed Cheddar

Recipe Ingredient

  • 4 pieces barramundi fillet
  • 1 tsp garlic powder
  • Salt & coarse black pepper to taste
  • A pinch of dried dill
  • 1 tsp paprika powder
  • 4 large sheets of puff pastry
  • 8pcs (2pcs/pax) of Anchor Processed Cheddar Slices
  • 1 egg (beaten for brushing puff pastry)
  • 40g mix lettuce
  • 12 cherry tomato
  • 15g Perfect Italiano Aged Parmesan Grated
  • 200f tar-tar sauce
  • 1 lemon slice


  1. Pat the barramundi fillet dry using a kitchen towel. Marinate barramundi fillet using garlic powder, salt, coarse black pepper, and dill. Set aside for a while.
  2. Place a puff pastry on a chopping board, then put the marinated barramundi on puff pastry.
  3. Add the Anchor Sliced 12’s Processed Cheddar Cheese on top of barramundi, trim the puff pastry nicely then roll.
  4. Just before baking, brush a bit with beaten egg to make the puff pastry shinny.
  5. Baked with a temperature of 220°C for about 20-25minutes or until the puff pastry expands & brown nicely.
  6. After baking, place a mix lettuce on the center of plate together with cherry tomato on one side & place baked barramundi on top. Sprinkle with a pinch of Perfect Italiano Grated Parmesan.
  7. Serve with your old-time favourite tar-tar sauce and a slice of lemon. Enjoy!

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