Pan fried barramundi
Pan fried barramundi, from above
Non vegNorthern Australia

Pan fried barramundi

Crispy skin barramundi with lemon butter. Our bhetki, Aussie style.

20 minTime
31 gProtein each
mildSpice
The big river fish2 chapters · 1 min read

Make it your way

Grandma's wayCrispy skin barramundi with lemon butter.
The original
268kcalsame
31 gproteinsame
1 gfibresame
20minutessame

Pan fried barramundi.

Per serving, worked out from the ingredient table.

Ingredients

4 servings
Barramundi (bhetki or asian seabass, seabass)4 skin on fillets, about 150 g each
Salt1 tsp
Black pepper½ tsp
Olive oil1½ tbsp
Butter2 tbsp
Garlic2 cloves
Lemon juice1½ tbsp
Flat leaf parsley2 tbsp
Lettucesalad leaves
Tomato1 large, wedges
Cucumber1, sliced

Method

4 steps
  1. 1Pat fillets very dry and score the skin. Season both sides.
  2. 2Heat oil until shimmering. Lay fillets skin down and press for 20 seconds. Cook 4 to 5 minutes.
  3. 3Flip, add butter and garlic and cook 1 minute. Add lemon and parsley.
  4. 4Serve skin side up with the salad.
Serve it like this

Lay the fillet skin side up on a warm plate, spoon lemon butter around, salad alongside. Chips if you like.

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Make it a meal

What goes with Pan fried barramundi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Damper40 min
Bread or rice Jeera rice30 min
On the side Coleslaw15 min
On the side Roast pumpkin salad45 min
A little snack Air fryer French fries45 min
To drink Flat white5 min
Something sweet Golden syrup dumplings35 min
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