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Crispy barramundi with lemon myrtle

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Weeknight Quick

Crispy Barramundi with Lemon Myrtle

By Matt Crombie | February 15, 2026

⏱ 25 minutes 🍽 Serves 2 🔥 380 kcal per serving

Barramundi deserves better than to be relegated to pub menus and fish and chip shops. This elegant native fish, with its mild flavour and firm white flesh, responds beautifully to a hot pan and the distinctive citrus perfume of lemon myrtle.

The technique here is simple but crucial: a light dusting of flour, a hot pan, and the discipline to leave the fish alone while it develops its golden crust. Too many home cooks panic and flip too early, tearing the skin and losing that precious crisp exterior.

Lemon myrtle, Australia's contribution to the citrus family, brings an intensity that regular lemon cannot match. It is floral and sharp, almost perfumed, and it cuts through the richness of the fish with surgical precision. If you cannot find lemon myrtle, use lemon zest and thyme—it will not be the same, but it will still be good.

"Leave the fish alone. The crust will tell you when it's ready."

The Case for Australian Fish

We are surrounded by some of the world's finest seafood, yet our default remains imported salmon and frozen prawns. Barramundi, when treated with respect, rivals any European sea bass or American striped bass. It is sustainable, widely available, and deeply suited to our climate and cooking styles.

This recipe asks for very little: good fish, a few aromatics, butter and olive oil, green beans for colour and crunch. The whole meal comes together in twenty-five minutes, which makes it perfect for a Tuesday night when takeaway seems tempting but you know you can do better.

Serve it with steamed rice or crushed potatoes. A simple salad. Maybe a cold beer or a crisp Riesling. Nothing complicated, nothing fussy. Just good fish cooked well.

Ingredients

Method

  1. Pat the barramundi fillets completely dry with paper towels—any moisture will prevent a good crust. Season both sides with salt, pepper, and half the lemon myrtle. Let them sit at room temperature for 10 minutes.
  2. Dust the skin side of each fillet lightly with flour, shaking off any excess. The flour creates an ultra-crisp skin that shatters when you cut into it.
  3. Heat 1 tablespoon of olive oil in a large non-stick frying pan over medium-high heat. When the oil shimmers, place the fillets skin-side down. Press gently with a spatula for the first 30 seconds to ensure even contact.
  4. Cook without moving for 4-5 minutes until the skin is deeply golden and crisp. The fish will release naturally when ready—if it sticks, it needs more time. Flip and cook for another 2-3 minutes until just cooked through.
  5. Meanwhile, blanch the green beans in boiling salted water for 3 minutes until tender-crisp. Drain and toss with the remaining olive oil, salt, and pepper.
  6. Remove the fish to a warm plate and tent with foil. Add the butter to the same pan and let it foam. Add the capers and remaining lemon myrtle, swirling until fragrant, about 1 minute.
  7. Squeeze in the juice of half a lemon, swirl to combine, and pour this butter sauce over the fish. Serve immediately with the green beans and remaining lemon half for squeezing.

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