Crispy Barramundi with Lemon Myrtle
Australian barramundi possesses a delicate sweetness that rewards restraint. The fish is pristine enough to require little intervention—merely a dusting of flour, the kiss of hot butter, the citrus whisper of native lemon myrtle. This is cooking that honours provenance.
The key lies in achieving that perfect skin—golden, crackling, impossibly thin. It demands high heat and unwavering patience. Do not rush the process. Let the fish speak for itself, its flesh remaining moist and pearlescent beneath that shattered-glass exterior.
Lemon myrtle, that quintessentially Australian native herb, brings a brightness more nuanced than common citrus. It is the sophisticated cousin of lemon, with eucalyptus undertones and floral complexity. Here, it elevates simple pan-fried fish into something approaching refinement.
Ingredients
- 2 barramundi fillets, skin-on (about 180g each)
- 1 teaspoon dried lemon myrtle, finely crushed
- 3 tablespoons plain flour
- 1 lemon, halved
- 40g unsalted butter
- 2 tablespoons olive oil
- 200g green beans, trimmed
- 1 tablespoon capers, drained
- Sea salt and cracked black pepper
Method
- Pat barramundi fillets completely dry with paper towel. Season skin side with salt and lemon myrtle, then dust lightly with flour, shaking off excess.
- Heat olive oil in a large frying pan over medium-high heat until shimmering. Place fillets skin-side down, pressing gently with a spatula for the first 30 seconds to prevent curling.
- Cook undisturbed for 4-5 minutes until skin is deeply golden and crisp. The fish will cook approximately three-quarters through from this side alone.
- Flip carefully and cook for 1-2 minutes on flesh side. Add half the butter to the pan, basting fish as it melts. Remove to warmed plates.
- Blanch green beans in boiling salted water for 3 minutes until tender-crisp. Drain thoroughly.
- In the same pan, add remaining butter and capers. Cook until butter begins to brown and smell nutty, about 2 minutes.
- Add beans to the brown butter, toss to coat, then arrange alongside fish. Squeeze lemon over everything and serve immediately while skin remains crisp.
Nutritional Information
| Per Serving | Amount |
|---|---|
| Energy | 380 kcal |
| Protein | 35g |
| Carbohydrates | 8g |
| Fat | 22g |
