The Story
Barramundi is Australia's gift to quick, elegant cooking. That thick skin crisps up like glass under heat, shattering at the touch of a knife, while the flesh beneath stays sweet and yielding. It's the kind of fish that doesn't need much—just heat, salt, and confidence.
The secret is in the sear. Press the fillet down into the hot pan, skin-side first, and listen to the sizzle. Don't touch it, don't move it, just let the heat work its magic. What emerges is golden-bronze perfection, a crackling surface that catches the light like copper.
Native lemon myrtle brings a bright, citrus-eucalyptus note that feels distinctly Australian—aromatic and clean, cutting through the richness of butter-basted fish. Serve this with simple greens and a scatter of capers for salt and brine. It's weeknight cooking that tastes like something special, a dish that respects both the ingredient and your time.
Instructions
Step 1
Remove barramundi fillets from the fridge 15 minutes before cooking. Pat the skin completely dry with paper towel—this is crucial for crispy skin. Score the skin lightly with a sharp knife in a crosshatch pattern, being careful not to cut into the flesh.
Step 2
Season the flesh side generously with salt, pepper, and crushed lemon myrtle. Dust the skin side lightly with flour, shaking off any excess.
Step 3
Heat olive oil in a large non-stick frying pan over medium-high heat until shimmering. Carefully lay the fillets in skin-side down, pressing gently with a spatula for the first 30 seconds to prevent curling.
Step 4
Cook undisturbed for 4-5 minutes until the skin is deep golden and crispy. You'll see the flesh turning opaque as it cooks from the bottom up—aim for about three-quarters cooked through.
Step 5
Add butter to the pan, let it foam, then carefully flip the fillets. Cook for just 1-2 minutes on the flesh side, basting with the foaming butter as you go.
Step 6
While the fish cooks, blanch green beans in boiling salted water for 2-3 minutes until tender-crisp. Drain and toss with a little olive oil, lemon juice, and capers.
Step 7
Plate the fish skin-side up to keep it crispy, alongside the green beans. Finish with a squeeze of fresh lemon and any remaining pan butter drizzled over the top. Serve immediately.
