Crispy Barramundi
The Story
Sometimes the simplest meals are the most satisfying. A beautiful piece of barramundi, skin crisped to golden perfection, needs little more than good seasoning and a gentle hand.
I love using lemon myrtle here — that uniquely Australian citrus note that feels bright without being sharp. It pairs so beautifully with the delicate sweetness of barramundi.
This is the kind of meal you can have on the table in under half an hour, yet it feels special enough for a quiet Friday night at home. Serve it with tender green beans and a scatter of capers, and you've got something truly lovely.
Ingredients
- 2 barramundi fillets, skin-on
- 1 tsp dried lemon myrtle
- 3 tbsp plain flour
- 1 lemon, halved
- 2 tbsp butter
- 2 tbsp olive oil
- 200g green beans, trimmed
- 2 tbsp capers
- Salt and pepper
Instructions
- Pat the barramundi fillets dry with paper towel. Score the skin lightly with a sharp knife in a crosshatch pattern, being careful not to cut into the flesh.
- Mix the flour with the lemon myrtle, a good pinch of salt, and black pepper on a plate. Dust the skin side of the fish lightly with the seasoned flour.
- Heat a large frying pan over medium-high heat. Add half the olive oil and half the butter. Once the butter is foaming, place the fish skin-side down in the pan.
- Press the fillets gently with a spatula for the first 30 seconds to ensure even contact with the pan. Cook for 4-5 minutes without moving them until the skin is deeply golden and crispy.
- Flip carefully and cook for another 2-3 minutes on the flesh side. Remove to a warm plate and rest.
- In the same pan, add the remaining oil and quickly sauté the green beans for 3-4 minutes until tender but still with a bit of snap. Toss in the capers and a squeeze of lemon.
- Serve the barramundi on top of the beans, with the remaining lemon half on the side. Drizzle over any pan juices.
Nutrition
380
Calories
35g
Protein
8g
Carbs
22g
Fat
