Crispy Barramundi
Coastal Memories
My uncle kept a weathered Polaroid camera in his tackle box throughout the seventies. Every fishing trip, every catch, every meal — he'd snap a photo. This barramundi recipe comes from those coastal weekends, where the day's catch went straight from the boat to the pan. The lemon myrtle he'd forage from the bush, the butter sizzling in Mum's old cast iron. I can still see those sun-faded photos lined up on the kitchen windowsill, the fish gleaming golden in that characteristic Kodachrome warmth. This is simple cooking, the kind where freshness is the star and technique just helps it shine.
Ingredients
- 2 barramundi fillets, skin on
- 1 tsp lemon myrtle (or lemon zest)
- 3 tbsp plain flour
- 1 lemon, halved
- 40g butter
- 2 tbsp olive oil
- 200g green beans, trimmed
- 2 tbsp capers, drained
- Salt and black pepper
Method
- Pat the barramundi fillets dry with paper towel. Season with salt, pepper, and lemon myrtle.
- Dust the skin side lightly with flour, shaking off any excess.
- Heat olive oil in a large frying pan over medium-high heat. Place fillets skin-side down and cook for 4-5 minutes without moving, until skin is crispy.
- Flip carefully and cook for another 2-3 minutes until just cooked through. Remove and set aside.
- In the same pan, add green beans and cook for 3-4 minutes until tender-crisp. Remove and set aside.
- Add butter to the pan. Once foaming, add capers and squeeze in lemon juice. Let it sizzle for 1 minute.
- Serve barramundi over green beans, drizzle with the caper butter sauce, and garnish with extra lemon wedges.
Nutrition Information (per serve)
380
Calories
35g
Protein
8g
Carbs
22g
Fat