Recipe
Pan-fried barramundi with lemon butter
A weeknight fish dinner in about twenty minutes: golden fillets, a quick lemon and garlic butter, and whatever greens you have.
- 20 minutes
- Serves 2
You’ll need
- 2 barramundi fillets (about 400 g in total)
- 1 tablespoon olive oil
- 30 g butter
- 1 garlic clove, finely chopped
- 1 lemon
- Salt, pepper and a little chopped parsley
From the board:
Barramundi filletMethod
Dry and season
Pat the fillets dry with paper towel and season both sides with salt and pepper.
Start in a hot pan
Heat the oil in a frying pan over medium-high heat. If your fillets have skin, cook them skin-side down first for 3 to 4 minutes, pressing gently so the skin stays flat and crisps.
Turn and finish
Turn the fillets and cook for another 2 to 3 minutes, until the flesh is opaque and flakes easily at the thickest part. Thicker fillets take a little longer.
Make the lemon butter
Lift the fish onto plates. Lower the heat, add the butter and garlic to the pan, and when it foams squeeze in half the lemon. Spoon over the fish and finish with parsley.