"Australian native flavours meet pristine seafood—light, elegant, and ready in under 30 minutes."
The Story
Barramundi is one of Australia's finest fish—firm, sweet, and forgiving. It takes well to high heat, developing a crackling crispy skin while staying moist and flaky inside. This recipe celebrates that simplicity, pairing it with lemon myrtle, a native Australian ingredient with bright citrus notes and a subtle eucalyptus aroma.
The key to crispy skin is patience. Don't move the fish. Let it sit in the hot pan, skin-side down, until it releases naturally. The butter baste at the end adds richness and helps infuse the lemon myrtle flavour into every bite.
Serve this with steamed greens, roasted chat potatoes, or a simple rocket salad dressed with lemon and olive oil. It's quick enough for a weeknight but elegant enough for guests.
Wine Pairing
Adelaide Hills Chardonnay — Cool-climate, crisp, with citrus and stone fruit notes. The acidity cuts through the buttery richness of the dish, while the subtle oak complements the lemon myrtle beautifully.
Ingredients
- 2 barramundi fillets (skin-on, about 180g each)
- 2 tbsp olive oil
- 50g unsalted butter
- 2 tsp dried lemon myrtle (or 1 tbsp fresh)
- 2 garlic cloves, lightly crushed
- 1 lemon, halved
- Sea salt and cracked black pepper
- Fresh parsley, to garnish
Method
- Remove the barramundi from the fridge 15 minutes before cooking to bring to room temperature. Pat the skin completely dry with paper towel—this is crucial for crispy skin.
- Season the fish generously on both sides with sea salt and cracked black pepper. Score the skin lightly with a sharp knife in a crosshatch pattern (3-4 cuts) to prevent curling.
- Heat olive oil in a large non-stick or cast-iron pan over medium-high heat. When the oil is shimmering, carefully place the fillets skin-side down. Press gently with a spatula for the first 30 seconds to ensure even contact.
- Cook undisturbed for 5-6 minutes. Don't touch it. Don't flip it. The skin should be golden and crispy, and the fish should release easily from the pan when ready.
- Flip the fillets carefully. Add the butter, crushed garlic, and lemon myrtle to the pan. As the butter melts and foams, tilt the pan and spoon the butter over the fish repeatedly—this is the basting technique.
- Continue cooking for 2-3 minutes, basting constantly. The fish is done when it flakes easily and reaches an internal temperature of 55°C.
- Squeeze half a lemon over the fish in the pan, then remove from heat. Transfer to serving plates, spooning the lemon myrtle butter over the top.
- Garnish with fresh parsley and serve immediately with your choice of sides. The skin should shatter at the touch of a fork.
