Pan-Fried Barramundi with Lemon Butter

About This Recipe

Barramundi is Australia's most iconic fish — a large, silver-scaled freshwater and saltwater species found across northern Australia and Southeast Asia. The name comes from the Aboriginal language of the Rockhampton area, meaning 'large-scaled river fish'. Its white, firm flesh with a mild, sweet flavour makes it extremely versatile. Pan-frying skin-side down with a heavy hand on the press creates the beloved crispy skin, while a simple lemon-caper butter sauce elevates it without overcomplicating things. This dish is a staple of Australian seafood restaurants and home kitchens alike.

Ingredients

Serves 2

• 2 × 200gbarramundi fillets(skin on)
• 2 tbspolive oil
• 60 gunsalted butter
• 2garlic cloves(thinly sliced)
• 2 tbspcapers(drained)
• 1lemon(juice and zest)
• 2 tbspflat-leaf parsley(chopped)
• sea salt and black pepper(to taste)

Instructions

1. 1

   Prepare fish

   Pat fillets dry with paper towel. Score the skin 3 times to prevent curling. Season both sides.

2. 2

   Heat pan

   Heat oil in a heavy skillet over high heat until shimmering.

3. 3

   Sear skin-side down

   Place fillets skin-side down. Press firmly with a spatula for 30 seconds to ensure full contact. Cook without moving for 4–5 minutes until skin is golden and crisp.

4. 4

   Flip and finish

   Flip and cook 1–2 minutes more. Transfer to warm plates.

5. 5

   Make lemon butter

   Reduce heat to medium. Add butter; when foaming, add garlic and cook 30 seconds. Add capers, lemon juice and zest. Swirl briefly then pour over fish. Garnish with parsley.

Variations

• •

  Swap butter sauce for a ginger-soy-sesame drizzle for an Asian-style barramundi.

• •

  Coat the flesh side in crushed macadamia nuts before pan-frying for a macadamia crust.

Storage

Best eaten immediately. Leftover fish keeps refrigerated 1 day.

Frequently Asked Questions