Pan-Fried Barramundi with Lemon Butter

About This Recipe

Barramundi (Lates calcarifer) is Australia's most iconic native fish — a large, meaty species found in the rivers and coastal waters of northern Australia. Its thick, white flesh is mild, slightly sweet and holds together beautifully when pan-fried, developing a brilliantly crispy skin. Finished in a simple lemon butter sauce with capers, this is Australian restaurant cooking at its most elegant and unfussy.

Ingredients

Serves 4

• 4barramundi fillets(about 180g each, skin-on)
• 2 tbspolive oil
• 60 gunsalted butter
• 3garlic cloves(thinly sliced)
• 2 tbspcapers(drained)
• 1lemon(juice and zest)
• 2 tbspfresh flat-leaf parsley(chopped)
• salt and white pepper

Instructions

1. 1

   Dry and score the fish

   Pat the fillets dry with paper towels. Score the skin lightly with a sharp knife in 3–4 places to prevent curling. Season with salt and white pepper.

   Dry skin is the key to a crispy result. Pat thoroughly.

2. 2

   Pan-fry skin-side first

   Heat the olive oil in a large non-stick or stainless steel pan over high heat until shimmering. Place the fillets skin-side down. Immediately press gently with a spatula for 30 seconds to prevent curling. Fry for 4–5 minutes without moving until the skin is golden and crispy.

3. 3

   Flip and finish

   Flip the fillets and add the butter to the pan. Cook for 2–3 minutes, basting the fish with the foaming butter. The flesh should be opaque all the way through.

4. 4

   Make the lemon butter sauce

   Remove fish and keep warm. Add garlic to the pan and fry in the butter for 30 seconds until golden. Add capers, lemon juice and zest. Stir, scraping any bits from the pan. Add parsley.

5. 5

   Serve

   Place fillets skin-side up on plates. Spoon the lemon butter sauce generously over the fish. Serve immediately with steamed broccolini, roasted potatoes or a simple green salad.

Variations

• •

  Thai-Style: replace the lemon butter with a Thai-inspired sauce of fish sauce, lime juice, chilli and palm sugar.

• •

  Mediterranean: cook with olives, cherry tomatoes and basil instead of the lemon butter.

Storage

Best eaten immediately. Refrigerate cooked fish for up to 1 day but the skin loses crispiness.

Frequently Asked Questions