Grilled Barramundi with Lemon Butter
Crisp-skinned barramundi fillets served with a silky garlic and lemon herb butter. A classic North Queensland seaside meal made in minutes.
- Prep
- 10 min
- Cook
- 12 min
- Total
- 22 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 410 kcal
Equipment
- •Heavy frypan or barbecue hotplate
- •Fish spatula
- •Small saucepan
- •Paper towel
- •Chef knife
Nutrition
Per serving, approximate
- Calories
- 410 kcal
- fat
- 28 g
- carbs
- 2 g
- fibre
- 0.5 g
- protein
- 38 g
- calories
- 410 kcal
Instructions
- 1
Pat the barramundi fillets completely dry using paper towel.
- 2
Score the skin lightly with three shallow diagonal cuts using a sharp knife.
- 3
Rub both sides of the fillets with olive oil, sea salt, and black pepper.
- 4
Heat a heavy frypan or barbecue hotplate over medium-high heat until hot.
- 5
Place the fillets skin-side down and press gently with a spatula for thirty seconds.
- 6
Cook for four to five minutes undisturbed until the skin is crisp and golden.
- 7
Turn fillets over carefully and cook for two more minutes until opaque throughout.
- 8
Melt the butter in a small saucepan over medium heat until foaming.
- 9
Add the minced garlic and cook for thirty seconds until fragrant but not browned.
- 10
Stir in the lemon juice, lemon zest, and parsley, then remove from the heat.
- 11
Transfer the fish to plates and spoon the warm lemon butter over the top.
Chef's tips
Drying the skin thoroughly is the secret to getting a truly crisp finish. Do not move the fish around the hotplate during the first few minutes or the delicate skin will tear. Use fresh Queensland lemons for the cleanest citrus finish.
Ingredient substitutions
- barramundi fillets → coral trout, blue eye trevalla, or snapper fillets
- unsalted butter → olive oil or dairy-free plant butter
- flat-leaf parsley → fresh dill or chives
Storage
Store leftover cooked fish in an airtight container in the fridge for up to two days.
Reheating
Reheat gently in a warm frypan skin-side down over low heat until warmed through.
Common mistakes to avoid
- •Putting wet fish into the pan, which creates steam and leads to soggy skin.
- •Overcooking the delicate flesh until it dries out and loses its natural sweetness.
- •Burning the garlic in the butter sauce by using high heat.
Serving suggestions
Cooked Grilled Barramundi with Lemon Butter?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
