Crispy Pan-Seared Humpty Doo Barramundi
Ingredients
- • 600 g barramundi fillets
- • 30 ml olive oil
- • 30 g butter
- • 3 cloves garlic
- • 60 ml fresh lemon juice
- • 5 g lemon zest
- • 10 g fresh thyme
- • 5 g paprika
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
- • 15 g fresh parsley
Instructions
- 1
Pat the barramundi fillets completely dry with paper towels and season both sides with salt, pepper, and paprika.
- 2
Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.
- 3
Gently place the barramundi fillets skin-side down (if skin-on) or presentation-side down into the hot pan. Press down lightly with a spatula for 10 seconds to prevent curling.
- 4
Cook undisturbed for 4-5 minutes until the edges turn opaque and a golden crust forms on the bottom.
- 5
Carefully flip the fillets and add butter to the pan. Tilt the pan and baste the fish with the melted butter.
- 6
Add minced garlic and fresh thyme to the butter, cooking for 30 seconds until fragrant.
- 7
Continue cooking for another 3-4 minutes, basting occasionally, until the fish flakes easily with a fork.
- 8
Remove from heat and immediately squeeze fresh lemon juice over the fillets, then sprinkle with lemon zest.
- 9
Transfer to serving plates and drizzle with the pan sauce. Garnish with fresh chopped parsley and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This pan-seared barramundi is my go-to for impressing guests without the stress - the crispy skin and buttery lemon-garlic sauce come together beautifully in under 30 minutes. Don't be shy with the heat to get that perfect golden crust!"
