Crispy Barramundi

The Story

Barramundi is one of those quintessentially Aussie fish — sweet, firm, and absolutely perfect when you nail that crispy skin. We've taken inspiration from the native bush with lemon myrtle, which adds this incredible citrus-eucalypt flavour that's unlike anything else. If you haven't cooked with it before, you're in for a treat.

This is a quick weeknight dinner that feels a bit special. The trick is getting your pan properly hot and resisting the urge to move the fish around — let it do its thing and you'll be rewarded with golden, crackling skin. Serve it with something green and fresh, and you've got yourself a cracking meal in under half an hour.

Ingredients

• 2 barramundi fillets, skin-on
• 1 teaspoon ground lemon myrtle
• 2 tablespoons plain flour
• 1 lemon, cut into wedges
• 30g butter
• 2 tablespoons olive oil
• 200g green beans, trimmed
• 1 tablespoon capers
• Salt and pepper

Instructions

1. Pat the barramundi fillets completely dry with paper towel — this is crucial for crispy skin. Season both sides with salt, pepper, and half the lemon myrtle.
2. Lightly dust the skin side with flour, shaking off any excess.
3. Heat a large frying pan over medium-high heat. Add the olive oil and let it get properly hot — you want it shimmering but not smoking.
4. Place the fish skin-side down in the pan. Press gently with a spatula for the first 10 seconds to ensure even contact. Cook for 4-5 minutes without moving it — the skin will release when it's ready.
5. Flip the fish carefully and cook for another 2-3 minutes on the flesh side. Add the butter and remaining lemon myrtle to the pan, basting the fish as the butter melts. Remove and set aside.
6. In the same pan, quickly sauté the green beans for 3-4 minutes until tender-crisp. Add the capers for the last minute.
7. Serve the barramundi on top of the beans, drizzle with the lemon myrtle butter from the pan, and finish with a good squeeze of fresh lemon.

Nutrition Information

Per serving: