Crispy Barramundi

Crispy
Barramundi

⏱ 25 minutes 👥 2 serves 🔥 Easy

Barramundi is Australia's gift to weeknight cooking. Firm, sweet, forgiving. It takes a sear like a champion and doesn't fall apart when you look at it wrong. This is fish for people who think they can't cook fish.

The secret? Skin-side down, don't move it, trust the process. That golden crackling skin is where the magic happens. Lemon myrtle adds an Australian twist — citrusy, floral, completely different from regular lemon. If you can't find it, use lemon zest and a pinch of black pepper.

Twenty-five minutes from raw fish to restaurant-quality dinner. No stress, no drama, just crispy skin and buttery flesh that makes you look like you know what you're doing. Because you do.

Ingredients

  • 2 barramundi fillets, skin-on
  • 1 tsp lemon myrtle (or lemon zest)
  • 2 tbsp plain flour
  • 1 lemon, halved
  • 2 tbsp butter
  • 2 tbsp olive oil
  • 200g green beans, trimmed
  • 2 tbsp capers
  • Salt and black pepper

Instructions

  1. Pat fish dry with paper towel. Score the skin lightly. Season both sides with salt, pepper, and lemon myrtle. Dust skin side with flour.
  2. Heat a non-stick pan over medium-high. Add 1 tbsp oil. When shimmering, place fish skin-side down. Press gently with a spatula for 10 seconds.
  3. Cook undisturbed for 4-5 minutes until skin is golden and crispy. Flip carefully, cook 2 minutes. Remove to a plate.
  4. Wipe pan, add remaining oil. Toss in green beans, season, cook 3-4 minutes until tender-crisp. Remove.
  5. Add butter to pan. When foaming, add capers and a squeeze of lemon. Let it sizzle and brown slightly.
  6. Plate the beans, top with fish (skin-side up to keep it crispy), spoon over the caper butter.
  7. Serve with lemon halves. Enjoy the crunch.

Nutrition Per Serve

380
Calories
35g
Protein
8g
Carbs
22g
Fat