Crispy Barramundi

Native waters meet refined heat. Skin crackles like paper. Lemon myrtle whispers eucalyptus. Twenty-five minutes to coastal perfection.

Ingredients

Pat barramundi fillets completely dry with paper towel. Season skin side with salt, pepper, and lemon myrtle.
Dust skin lightly with flour, shaking off excess.
Heat olive oil in a large pan over medium-high heat until shimmering.
Place fillets skin-side down. Press gently with a spatula for 30 seconds to prevent curling. Cook for 4-5 minutes without moving until skin is golden and crispy.
Flip carefully and cook for 2 minutes. Add butter and baste fish. Remove and rest.
In the same pan, quickly sauté green beans for 3 minutes. Add capers and squeeze in lemon juice.
Serve fish skin-side up on beans, drizzled with pan juices.

380

Calories

35g

Protein

Carbs

22g

Fat