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Crispy Barramundi

Crispy Barramundi

⏱ 25 minutes 👥 2 serves Track 2

The Story

If the lamb shoulder is a sprawling double album, this barramundi is a tight three-minute single — punchy, precise, and over before you know it. It's the kind of track you play on a weeknight when you want something quick but refuse to compromise on quality.

The tempo is allegro: hot pan, golden skin, bright acidity. Lemon myrtle adds a distinctly Australian high note — citrus with a eucalyptus edge, like bottling the coast in a leaf. The skin crisps up like a snare hit, the flesh stays tender as a whisper. Capers add a briny percussion, green beans the rhythm section.

This is coastal cooking at its best — fresh, fast, and unapologetically Australian. Pair it with a cold beer or a crisp Riesling, and you've got the perfect B-side to a sunny evening.

Credits (Ingredients)

  • 2 barramundi fillets (skin-on, about 180g each)
  • 1 tsp dried lemon myrtle (or lemon zest)
  • 2 tbsp plain flour
  • 1 lemon, halved
  • 30g butter
  • 2 tbsp olive oil
  • 200g green beans, trimmed
  • 2 tbsp capers, drained
  • Salt and black pepper

Lyrics (Method)

  1. Pat the barramundi fillets dry with paper towel. Season both sides with salt, pepper, and lemon myrtle. Lightly dust the skin side with flour — this helps with the crispness.
  2. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. Once shimmering, place the fillets skin-side down. Press gently with a spatula for the first 30 seconds to ensure even contact. Cook for 4-5 minutes without moving — you want that skin golden and crackling.
  3. Flip the fillets carefully and cook for another 2-3 minutes on the flesh side. Add half the butter to the pan and baste the fish as it melts. Remove the fish to a warm plate and tent with foil.
  4. In the same pan, add the remaining oil and green beans. Sauté for 3-4 minutes until tender-crisp and slightly charred. Season with salt and pepper, then remove to the plate with the fish.
  5. Add the remaining butter and capers to the pan. Let the butter foam and turn golden, then squeeze in the juice of half a lemon. Swirl to combine — this is your pan sauce.
  6. Plate the barramundi skin-side up, arrange the beans alongside, and spoon the caper-lemon butter over the top. Serve the remaining lemon half on the side for extra zing.
  7. Serve immediately while the skin is still crispy and the butter is still sizzling. This one doesn't wait for an encore.

Nutrition (Per Serve)

Energy 380 kcal
Protein 35g
Carbs 8g
Fat 22g