Non-VegetarianAustralian cuisine Main Course

Pan-Seared Barramundi with Crisp Skin

Name: Pan-Seared Barramundi with Crisp Skin
Prep time: 10 min
Cook time: 8 min
Total time: 18 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 720 g barramundi fillets; 2 tbsp Olive oil; 1 tsp sea salt flakes; 0.5 tsp Black pepper; 40 g Unsalted butter; 2 cloves Garlic; 2 tbsp Lemon juice; 2 tbsp flat-leaf parsley; 1 whole Lemon

Fresh barramundi fillets pan-seared until the skin is shatteringly crisp, finished with a bright lemon, garlic, and parsley pan sauce.

🇦🇺Australia· Northern Territory

Prep: 10 min
Cook: 8 min
Total: 18 min
Servings: 4
Difficulty: Easy
Calories: 340 kcal

Ingredients

0 of 9 gathered

Servings

720 g barramundi fillets — 4 fillets, skin-on and scaled, pin bones removed
2 tbsp Olive oil — or light vegetable oil
1 tsp sea salt flakes — for drawing moisture and seasoning
½ tsp Black pepper — freshly ground
40 g Unsalted butter — cubed
2 cloves Garlic — finely sliced
2 tbsp Lemon juice — freshly squeezed
2 tbsp flat-leaf parsley — finely chopped
1 whole Lemon — cut into wedges to serve

Equipment

•Heavy-base frypan or cast-iron skillet
•Fish spatula or flexible turner
•Paper towel
•Sharp chef knife

Nutrition

Per serving, approximate

Calories: 340 kcal
fat: 20 g
carbs: 2 g
fibre: 0 g
protein: 38 g
calories: 340 kcal

Instructions

1
Pat the barramundi fillets thoroughly dry on both sides using paper towel.
2
Score the skin lightly with three shallow diagonal cuts across each fillet.
3
Season the skin side generously with sea salt flakes and black pepper.
4
Heat the olive oil in a heavy-base frypan over medium-high heat until shimmering.
5
Place fillets skin-side down, pressing gently with a spatula for thirty seconds to prevent curling.
6
Cook undisturbed for four to five minutes until the skin is deep golden and crisp.
7
Flip the fillets carefully and lower the heat to medium.
8
Add the butter and garlic to the pan, swirling until the butter foams.
9
Spoon the foaming garlic butter over the fillets for two minutes until cooked through.
10
Stir in the lemon juice and parsley, then transfer fillets to plates and spoon over pan juices.

Chef's tips

Thoroughly drying the fish skin is the essential secret to achieving a crackling, crisp finish. Avoid shifting the fish around during the first four minutes so the crust sets evenly and releases freely.

Ingredient substitutions

unsalted butter → extra virgin olive oil for a dairy-free version
barramundi fillets → snapper or coral trout fillets with skin on

Storage

Best enjoyed freshly cooked, but leftovers can be kept in a sealed container in the fridge for up to one day.

Reheating

Reheat skin-side down in a dry, hot frypan for two minutes over medium heat to re-crisp the skin without drying the fish.

Common mistakes to avoid

•Placing damp fish into a pan that is not hot enough, which leads to rubbery, steamed skin.
•Flipping the fish too early before the skin naturally releases from the pan surface.
•Overcooking the delicate flesh until dry instead of soft and flaky.

Serving suggestions

Serve alongside a refreshing green mango salad or cold garden salad.Plate with hot potato chips or boiled baby chats tossed in butter.Accompany with chilled lemon wedges and cold tropical lager.