Barramundi is Australia's answer to a perfect fish. Firm white flesh. Mild flavour. Skin that crisps like paper when done right.
Lemon myrtle is the secret. Native Australian herb. Tastes like lemon but brighter, more floral. Found it at a farmer's market in Byron Bay. The vendor was indigenous. She explained how her grandmother used it for everything. Now I keep dried lemon myrtle in the pantry always.
This recipe is simple. That's the point. Good fish needs little intervention. Hot pan. Patience. Don't flip too early. The skin releases when it's ready.
Pairs well with steamed greens and lemon wedges. Done in the time it takes to cook rice. Perfect for a Tuesday night when you want something better than takeaway.
Pat fish fillets dry with paper towel. Score the skin three times with a sharp knife. Season both sides with salt, pepper, and lemon myrtle.
Dust the skin side lightly with flour. Shake off excess.
Heat olive oil in a large non-stick pan over medium-high heat. When oil shimmers, place fish skin-side down. Press gently with a spatula for 10 seconds to prevent curling.
Cook undisturbed for 4-5 minutes. The skin should be golden and crispy. Flip carefully. Cook for another 2 minutes. Remove to a plate.
In the same pan, add butter. Once melted and foaming, add green beans and capers. Sauté for 3-4 minutes until beans are tender-crisp.
Squeeze lemon juice over the beans. Toss to coat.
Plate the fish skin-side up. Serve with beans and extra lemon wedges on the side.