Wildflower

Crispy Barramundi

25 minutes • 2 serves

From the Riverbank

In tidal estuaries where mangroves whisper to salt water, barramundi glide like silver wildflowers beneath the surface. This fish carries the spirit of Australian waterways—clean, bright, alive. A light dusting of flour becomes golden armour under heat, protecting tender flesh that flakes like petals. Lemon myrtle, our native botanical gift, perfumes the oil with citrus forest notes. Butter foams and browns, capers burst with briny brightness, and what lands on your plate is not just dinner—it is a love letter to coastal country, to rivers that feed us, to fish that need only the gentlest touch to shine.

Ingredients

  • 2 barramundi fillets, skin-on
  • 1 tsp ground lemon myrtle
  • Plain flour, for dusting
  • 1 lemon, halved
  • 40g butter
  • 2 tbsp olive oil
  • 200g green beans, trimmed
  • 2 tbsp capers, drained
  • Salt and black pepper

Method

  1. Pat the barramundi fillets dry with paper towel. Season both sides with salt, pepper, and lemon myrtle.
  2. Lightly dust the skin side with flour, shaking off any excess.
  3. Heat 1 tablespoon of oil in a non-stick frying pan over medium-high heat. When shimmering, place fillets skin-side down.
  4. Press gently with a spatula for the first 30 seconds to prevent curling. Cook for 4 minutes until the skin is golden and crispy.
  5. Flip carefully and cook for another 2 minutes. Remove to a warm plate.
  6. Meanwhile, blanch green beans in boiling salted water for 3 minutes, then drain.
  7. In the same pan, add butter, remaining oil, capers, and lemon halves cut-side down. Let the butter foam and turn golden brown, about 2 minutes.
  8. Toss beans in the caper butter. Serve the barramundi over beans, spooning the browned butter and capers over the top. Squeeze the charred lemon over everything.

Nutrition

380
Calories
35g
Protein
8g
Carbs
22g
Fat

More from the Garden 🌿