Crispy Barramundi

Barramundi is pure Australian elegance. The skin crisps up golden and perfect, while the flesh stays flaky and tender. We're using lemon myrtle here — a native Australian ingredient that brings bright citrus notes without the acidity of lemon. It's clean, fresh cooking with precision. Pan-fry the fish skin-side down until it releases easily, then flip for just a minute. The beans stay crisp, the capers add a salty pop, and the butter sauce ties it all together. This is coastal dining at its best, light and refined, finished in minutes. The oceanic palette matches the dish perfectly — cool blues and fresh turquoise, like the water the fish swam in.

Ingredients

2 barramundi fillets, skin-on
1 tsp dried lemon myrtle
2 tbsp plain flour
1 lemon, halved
30g butter
2 tbsp olive oil
200g green beans, trimmed
2 tbsp capers
Salt and pepper

Instructions

Pat fish dry. Season skin with salt, pepper, and lemon myrtle. Dust lightly with flour.
Heat oil in a non-stick pan over medium-high heat until shimmering.
Place fish skin-side down, press gently for 10 seconds. Cook 4-5 minutes until skin is golden and crisp.
Flip fish, cook 1 minute more. Remove and rest.
Blanch beans in boiling salted water for 2 minutes. Drain.
In the same pan, melt butter. Add capers and squeeze in lemon juice.
Plate fish over beans, spoon butter and capers over. Serve immediately.

Ingredients

Instructions

Nutrition Information