Crispy Barramundi

Australian barramundi meets the heat of a hot pan, skin transforming from silver to gold like light catching on water. Lemon myrtle—our native botanical—refracts citrus notes through eucalyptus wavelengths, creating something wholly unique to this land. The crisp skin shatters like thin glass, revealing tender white flesh beneath. This is Australian produce at its most luminous, where local ingredients split into a spectrum of flavour that could only come from these waters, this soil, this sunlight.

Ingredients

2 barramundi fillets, skin on (about 180g each)
1 teaspoon dried lemon myrtle, crushed
2 tablespoons plain flour
1 lemon, cut into wedges
30g butter
2 tablespoons olive oil
200g green beans, trimmed
2 tablespoons capers, drained
Salt and black pepper

Method

Pat the barramundi fillets completely dry with paper towel. Score the skin with 3-4 shallow cuts. Season both sides with salt, pepper, and half the lemon myrtle.
Dust the skin side lightly with flour, shaking off any excess.
Heat 1 tablespoon olive oil in a large non-stick pan over medium-high heat until shimmering.
Place fillets skin-side down in the pan. Press gently with a spatula for the first 30 seconds to prevent curling. Cook without moving for 4-5 minutes until the skin is deeply golden and crisp.
Flip carefully and cook flesh-side down for 2 minutes. Add half the butter and baste the fish. Remove to a plate and rest.
In the same pan, add remaining oil and quickly sauté the green beans for 3-4 minutes until tender-crisp. Season with salt and the remaining lemon myrtle.
Add capers and remaining butter, toss to coat, then divide beans between plates. Top with barramundi fillets skin-side up, and serve with lemon wedges for squeezing.

Crispy Barramundi

Ingredients

Method

Nutrition