Entree: Heard Island and McDonald Islands – Pan-Fried Barramundi (Crisp-skinned pan-seared barramundi fillets with lemon-herb butter)

Serving Size: 2

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 2 barramundi fillets, approx. 6 oz (170 g) each, skin on and pin-boned
- 1/2 tsp (2.5 g) fine sea salt, plus more to taste
- 1/4 tsp (0.5 g) freshly ground black pepper
- 2 tbsp (30 ml) all-purpose flour for light dusting
- 2 tbsp (30 ml) olive oil
- 1 tbsp (15 g) unsalted butter
- 1 garlic clove, smashed
- 1 tbsp (15 ml) fresh lemon juice
- 2 tsp (10 ml) chopped fresh parsley
- 1/2 tsp (2.5 ml) lemon zest
- Lemon wedges, for serving

Instructions

1. Pat the barramundi fillets dry with paper towels. Season both sides with salt and pepper, then lightly dust the flesh side (not the skin) with the all-purpose flour, shaking off any excess.
2. Heat a large skillet over medium-high heat until hot. Add the olive oil and swirl to coat. Place the fillets skin-side down and press gently with a spatula for 20 seconds to keep the skin flat; cook undisturbed until the skin is crisp and golden, about 3–4 minutes depending on thickness.
3. Flip the fillets carefully and add the butter and smashed garlic to the pan. Tilt the pan and spoon the melted butter over the fish for 30–60 seconds until the flesh is just cooked through (internal temperature about 135–140°F/57–60°C) and the butter is nutty.
4. Remove the fillets to a plate. Stir the lemon juice, lemon zest, and chopped parsley into the skillet pan juices, discard the garlic, and spoon the lemon-herb butter over the fillets.
5. Serve immediately with lemon wedges and a simple green vegetable or steamed potatoes.