Barramundi is a flakey white fish with a thin easily editable skin. It’s a new-to-the-market type of sea bass from the South Pacific and our imports come mainly from Australia.
- 2 tbsp. butter
- 1 minced clove of garlic
- Salt & black pepper
- Juice of 1 lemon
- 2 tbsp. olive
- Barramundi fillet
Melt the butter in a small pan on medium heat. Add the garlic, salt and pepper. Sauté for a few minutes and then add the lemon juice. Stir, remove from heat and set aside. (This combination of ingredients works for lots of different types of fish. )
Blot the fillet dry with a paper towel and sprinkle with salt and black pepper.
Heat the oil in a frying pan on medium-high heat. Cook the filet skin side down for 3 minutes to crisp the skin.. Turn it over and cook the other side for 2 minutes.
Place the fish in a serving dish, pour the sauce over it and serve.
More on Barramundi here.