Crispy Barramundi with Lemon Myrtle
I bought lemon myrtle on a whim from a weekend market—a small jar of ground leaves, the vendor promising it would "change how you cook fish." I was sceptical. I'd seen plenty of native ingredients treated as novelty garnishes, more Instagram than actual flavour.
But lemon myrtle is the real thing. It tastes like what lemon wishes it could be—bright, floral, citrus-forward without the acid bite. Mixed into flour and dusted over barramundi skin, it creates a crust that shatters under a fork. The fish beneath stays silky, the flesh sweet and clean.
This became my go-to for weeknight cooking when I want something that feels special without the fuss. Start to finish in twenty-five minutes, one pan, minimal washing up. Serve it with whatever green vegetables you have and a squeeze of actual lemon for good measure. The lemon myrtle gives it an unmistakable Australian accent—something bright and a little unexpected.
Ingredients
- 2 barramundi fillets, skin-on
- 1 tsp ground lemon myrtle
- 3 tbsp plain flour
- 1 lemon
- 30g butter
- 2 tbsp olive oil
- 200g green beans, trimmed
- 2 tbsp capers, drained
- Sea salt and black pepper
Method
- Pat the barramundi fillets completely dry with paper towel—this is crucial for crispy skin. Use a sharp knife to score the skin in a crosshatch pattern, cutting about halfway through. Season both sides with salt and pepper.
- Mix the flour and lemon myrtle together on a plate. Lightly dust the skin side of each fillet with the mixture, pressing gently so it adheres. Shake off any excess.
- Heat the olive oil in a large non-stick frying pan over medium-high heat until shimmering. Place the fillets skin-side down in the pan and press gently with a fish slice for the first 30 seconds to prevent curling.
- Cook undisturbed for 4 minutes. Don't move them, don't peek underneath—just let the skin crisp. You'll see the flesh turning opaque as it cooks from the bottom up. When it's about two-thirds cooked through, carefully flip and cook for another 2 minutes. Remove to a warm plate.
- While the fish rests, quickly blanch the green beans in boiling salted water for 2-3 minutes until tender-crisp. Drain well.
- Return the pan to medium heat and add the butter. Once it's foaming, throw in the capers and cook for 30 seconds until they start to crisp. Squeeze in the juice of half the lemon and swirl to combine.
- Plate the fish skin-side up (never hide that crispy skin), arrange the beans alongside, and spoon the caper butter over everything. Serve with the remaining lemon cut into wedges.
Nutrition (per serve)
| Energy | 380 kcal |
|---|---|
| Protein | 35g |
| Carbohydrates | 8g |
| Fat | 22g |
