Crispy Barramundi with Lemon Myrtle
Barramundi is one of Australia's greatest culinary treasures — sweet, delicate flesh with a texture that responds beautifully to a hot pan. This recipe celebrates that pristine quality while honouring our native ingredients. Lemon myrtle, with its intense citrus aroma, brings something uniquely Australian to the table that regular lemon simply can't match.
The secret to perfect pan-fried fish is all in the technique. A screaming hot pan, skin patted completely dry, and the discipline not to move it until that skin releases naturally — these small details make the difference between good fish and great fish. You're aiming for skin so crisp it shatters under your fork, while the flesh beneath stays moist and barely cooked through.
This is weeknight elegance at its finest. From fridge to table in 25 minutes, yet it looks and tastes like something from a fine dining restaurant. Serve with a simple green salad and perhaps some steamed greens with lemon — anything more would overshadow the beautiful simplicity of perfectly cooked fish.
Ingredients
- 2 barramundi fillets (about 200g each), skin-on
- 2 teaspoons dried lemon myrtle (or 1 tablespoon fresh if available)
- 3 tablespoons olive oil
- 30g butter
- 2 garlic cloves, thinly sliced
- Juice of 1 lemon
- Small handful flat-leaf parsley, roughly chopped
- Sea salt and cracked black pepper
- Lemon wedges, to serve
Method
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Remove the fish from the fridge 15 minutes before cooking — room temperature fish cooks more evenly. Pat the skin completely dry with paper towel, then pat dry again. This is crucial for crispy skin. Score the skin in a crosshatch pattern with a sharp knife, making shallow cuts about 1cm apart.
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Season the flesh side generously with salt, pepper, and half the lemon myrtle. The skin side gets only salt — you want to taste the pure crispness without competing flavours.
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Heat 2 tablespoons of olive oil in a large frying pan over medium-high heat until it shimmers. Carefully lay the fish fillets in the pan, skin-side down. Immediately press down gently with a fish slice for 10 seconds to prevent curling.
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Here's the hardest part: leave it alone. Don't move, don't peek. Let it cook undisturbed for 4-5 minutes. You'll see the flesh turning opaque about two-thirds of the way up. The skin should be deep golden and crispy.
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Flip carefully and cook for just 1-2 minutes on the flesh side. Barramundi is delicate — you want it just cooked through, still moist in the centre. Transfer to warm plates, skin-side up.
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Wipe out the pan and return to medium heat. Add the remaining olive oil and butter. When the butter foams, add the garlic and cook for 30 seconds until fragrant but not coloured.
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Remove from heat and immediately add the lemon juice, remaining lemon myrtle, and parsley. Swirl to combine — the sauce will emulsify slightly. Season with salt and pepper.
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Spoon the warm lemon myrtle butter over the fish, making sure each fillet gets some garlic and herbs. Serve immediately with lemon wedges and your choice of simple sides.
Chef's Note
If you can't find lemon myrtle, substitute with finely grated lemon zest and a pinch of dried thyme — it's not quite the same unique flavour, but it's still delicious. For the crispiest skin possible, make sure your fish is completely dry before it hits the pan, and resist the urge to flip it early. The skin will release naturally when it's ready.
Nutrition Information
Per serving
What People Are Saying
The lemon myrtle is a game-changer! I'd never cooked with it before and now I'm obsessed. The skin came out perfectly crispy following your instructions about not moving the fish. Restaurant quality at home!
Simple but absolutely delicious. The technique tips made all the difference — that crispy skin is perfection. I served it with steamed broccolini and it was a beautiful, light dinner.