Seafood
Crispy Barramundi with Lemon Myrtle
Australian flavours, sea to plate
Australian flavours, sea to plate
Barramundi is Australia's gift to the dinner table. Firm, sweet flesh. Skin that crisps like crackling if you treat it right. This recipe pairs it with lemon myrtle, that distinctly Australian herb that smells like citrus and eucalyptus had a fragrant baby. If you cannot find lemon myrtle, use lemon zest and a touch of fresh thyme. The principle remains: crispy skin, tender fish, bright flavours. Serve it on a summer evening with a cold beer and good company. The Mediterranean meets the Pacific, and everyone wins.
Pat the barramundi fillets completely dry with paper towel, especially the skin side. Any moisture is the enemy of crispy skin. Score the skin lightly with a sharp knife in a crosshatch pattern, being careful not to cut into the flesh. Season both sides generously with salt, pepper, and a pinch of lemon myrtle.
Place a large non-stick or well-seasoned cast-iron pan over medium-high heat. Add the olive oil and let it heat until it shimmers but does not smoke. You want it hot, but not volcanic.
Lay the fillets into the pan skin-side down. Press gently with a fish slice for the first 10 seconds to ensure the skin makes full contact with the pan. This is critical. Let the fish cook undisturbed for 4-5 minutes. Resist the urge to move it. The skin will release when it is ready.
When the skin is golden and crisp, add the butter, garlic, and lemon halves (cut-side down) to the pan. As the butter melts and foams, tilt the pan and use a spoon to baste the fish repeatedly with the butter. This gentle cooking from above keeps the flesh moist while the skin stays crisp.
After 2 minutes of basting, carefully flip the fish. Cook flesh-side down for just 1 minute, then remove from the heat. The residual heat will finish the cooking. Barramundi is best when just cooked through and still tender.
Transfer the fish to warm plates, skin-side up. Squeeze the charred lemon over the top. Spoon over the garlic-infused butter from the pan. Scatter with fresh herbs. Serve immediately with steamed greens, a simple salad, or roasted potatoes. The skin should shatter when you cut into it. That is how you know you have done it right.
Ask your fishmonger for skin-on barramundi fillets with the scales removed. Fresh is best, but good-quality frozen works too—just defrost it slowly in the fridge overnight. Lemon myrtle can be found in the spice section of most Australian supermarkets or at specialty food stores. If you cannot find it, substitute with finely grated lemon zest mixed with a little fresh thyme. The flavour will be different, but still delicious.
