Crispy Barramundi
The Philosophy
Here is where French technique meets Australian providence. Barramundi — our beautiful native fish, sweet and firm — deserves the respect of proper pan work. In a French kitchen, we would call this meunière, though we add our own signature with lemon myrtle.
The secret to crispy skin is patience and restraint. A hot pan, yes, but no fidgeting. Let the fish tell you when it is ready to turn. The skin will release naturally when properly seared. Rush it, and you tear the delicate flesh.
We finish with butter, because butter is always the answer. Lemon myrtle — uniquely Australian — adds a citrus perfume that northern lemons cannot match. Capers for brine, green beans for colour. This is refined simplicity, the bistro way.
Les Ingrédients
- 2 barramundi fillets, skin-on
- 1 tsp dried lemon myrtle (or lemon zest)
- Plain flour for dusting
- 1 lemon, halved
- 50g butter
- 2 tbsp olive oil
- 200g green beans, trimmed
- 2 tbsp capers, drained
- Salt and pepper
The Method
- Remove the barramundi from the refrigerator 20 minutes before cooking. Pat the fillets completely dry with paper towel, especially the skin. Season both sides with salt, pepper, and half the lemon myrtle.
- Lightly dust the skin side only with flour, shaking off any excess. This creates the foundation for crispness.
- Heat a large frying pan over medium-high heat. Add the olive oil and let it shimmer. Place the fillets skin-side down in the pan. Do not move them.
- Using a fish spatula, gently press down on each fillet for the first 30 seconds to ensure even contact with the pan. You should hear a confident sizzle. Cook for 4-5 minutes without touching.
- While the fish cooks, blanch the green beans in boiling salted water for 3 minutes until tender-crisp. Drain and set aside.
- Carefully flip the fish. Add the butter to the pan along with the remaining lemon myrtle and capers. As the butter foams, tilt the pan and baste the fish repeatedly with the flavoured butter. Cook for 2 minutes more.
- Remove the fish to warm plates. Add the blanched beans to the pan, toss in the butter and capers for 30 seconds, then arrange alongside the fish. Squeeze fresh lemon over everything and serve immediately.
Nutrition per Serve
380
Calories
35g
Protein
8g
Carbs
22g
Fat