Crispy Barramundi

Not every memorable meal needs to announce itself with hours of preparation. Sometimes elegance is found in simplicity—in knowing exactly when to stop fussing and let good ingredients speak for themselves.

Barramundi, that noble Australian fish with its sweet, delicate flesh, asks for very little. A light dusting of flour to help the skin crisp, a hot pan, and patience enough to leave it alone while it sizzles. The lemon myrtle is optional but lovely—an Australian touch that adds a citrus whisper without overwhelming the fish. If you can't find it, fresh lemon zest will do just fine.

This is the kind of dish you make on a Tuesday evening when you want something special but don't have the energy for grand gestures. Serve it with tender green beans and a squeeze of lemon, perhaps a glass of something cool and crisp, and feel like you're dining somewhere far more expensive than your own kitchen table.

Ingredients

2 barramundi fillets (about 180g each), skin on
1 teaspoon lemon myrtle (or lemon zest)
3 tablespoons plain flour
1 lemon, halved
50g butter
2 tablespoons olive oil
200g green beans, trimmed
2 tablespoons capers, drained
Salt and freshly ground black pepper

Instructions

Pat the barramundi fillets completely dry with paper towel—this is crucial for crispy skin. Season both sides with salt, pepper, and lemon myrtle.
Spread the flour on a plate and lightly dust the skin side of each fillet, shaking off any excess.
Heat a large non-stick frying pan over medium-high heat. Add 1 tablespoon of olive oil and half the butter. When the butter foams, gently place the fillets skin-side down in the pan.
Press down gently with a fish slice for the first 10 seconds to prevent the skin from curling. Cook for 4-5 minutes without moving, until the skin is golden and crispy. Flip carefully and cook for another 2 minutes. Remove to a warm plate.
While the fish rests, blanch the green beans in boiling salted water for 2-3 minutes until tender-crisp. Drain well.
In the same pan you cooked the fish, add the remaining butter and olive oil. Once melted, add the capers and green beans, tossing for 1-2 minutes.
Plate the beans, top with the crispy barramundi, and finish with a generous squeeze of lemon juice. Serve immediately.

Fireside