Crispy Barramundi with Lemon Myrtle
The Story
Barramundi is one of Australia's finest fish — sweet, delicate, and incredibly versatile. This recipe celebrates it in its simplest, most delicious form: skin crisped to golden perfection, flesh just cooked through and flaky, finished with the bright, lemony-eucalyptus notes of native lemon myrtle.
I learned the secret to perfectly crispy fish skin from a chef in Queensland: patience. Don't fiddle with it, don't flip it too early, just let it sit in the pan and do its thing. The skin will release naturally when it's ready, and you'll be rewarded with that satisfying crackle when you bite through.
Lemon myrtle is a native Australian ingredient that's criminally underused in home cooking. If you can't find it, substitute with regular lemon zest and a tiny pinch of fennel pollen — not quite the same, but still delicious. Serve this with steamed green beans and a simple brown butter caper sauce. Midweek luxury at its finest.
The key to crispy skin: make sure the fish is completely dry before it hits the pan. Pat it with paper towel, then leave it uncovered in the fridge for 30 minutes if you have time. Game changer!
Ingredients
- 2 barramundi fillets (skin-on, about 180g each)
- 1 teaspoon lemon myrtle (crushed)
- 3 tablespoons plain flour
- 1 lemon (zested and juiced)
- 40g butter
- 2 tablespoons olive oil
- 200g green beans (trimmed)
- 2 tablespoons capers (drained)
- Sea salt and cracked black pepper
Method
- Pat the barramundi fillets completely dry with paper towel. Score the skin 3-4 times with a sharp knife (this prevents curling). Season both sides generously with salt, pepper, and half the lemon myrtle.
- Dust the skin side lightly with flour, shaking 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 spatula for the first 10 seconds to ensure even contact. Cook without moving for 4-5 minutes — the skin should be deep golden and crispy. Flip carefully and cook for another 1-2 minutes until just cooked through. Remove and keep warm.
- While the fish cooks, steam the green beans until tender-crisp, about 4 minutes. Toss with a little butter, salt, and the remaining lemon myrtle.
- Return the pan to medium heat and add the butter. Let it foam and turn golden brown (watch carefully — it goes from perfect to burnt quickly). Add the capers and let them sizzle for 30 seconds.
- Remove from heat and stir in the lemon juice and zest. Season with a pinch of salt.
- Serve the barramundi skin-side up with the green beans alongside. Spoon the brown butter caper sauce over the top and finish with a final sprinkle of lemon myrtle.
Nutrition (per serving)
380
Calories
35g
Protein
8g
Carbs
22g
Fat
