Entree: Australia – Melbourne & Victoria – Barramundi (Pan-seared or grilled Australian white-fleshed fish fillet, typically served simply with lemon and herbs)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 8 min

Total 18 min

Ingredients

- 4 barramundi fillets, skin-on, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 1 tsp (5 g) sea salt, or to taste
- 1/2 tsp (1 g) freshly ground black pepper
- 2 cloves garlic, smashed
- 2 tbsp (8 g) fresh flat-leaf parsley, chopped
- 1 tbsp (15 ml) fresh lemon juice, plus lemon wedges to serve
- 1 tsp (5 ml) extra-virgin olive oil or extra butter for finishing (optional)
- 1/2 tsp (1 g) lemon zest (optional)

Instructions

1. Pat the barramundi fillets very dry with paper towels. Season both sides with sea salt and black pepper. Allow to rest at room temperature for 10 minutes.
2. Heat a large nonstick or stainless-steel skillet over medium-high heat until hot. Add olive oil and swirl to coat.
3. Place fillets skin-side down in the pan (press gently for 10 seconds to prevent curling). Cook undisturbed 3–5 minutes, until the skin is crisp and the flesh is opaque about two-thirds of the way up.
4. Carefully flip the fillets and add butter and smashed garlic to the pan. Spoon melted butter over the fillets and cook 1–2 minutes more until just cooked through (internal temperature about 140–145°F / 60–63°C).
5. Remove fillets to a warm platter, discard or serve the garlic as desired. Stir lemon juice, parsley, and optional lemon zest into the pan juices and drizzle over the fish, or finish with a small knob of butter or a drizzle of olive oil.
6. Serve immediately with lemon wedges and your choice of simple sides common in Melbourne cuisine such as steamed greens or roasted potatoes.