This recipe elevates the mild, flaky Barramundi to a spectacular dish, focusing on achieving that perfect crispy skin and pairing it with a bright, aromatic Garlic and Herb Oil. It's a quick, restaurant-quality meal that is simple enough for a weeknight.
Ingredients
● For the Barramundi
● 2 Barramundi fillets, skin on (about 150-180g each)
● 2 tablespoons Olive Oil (for pan-searing)
● Salt and Black Pepper, to taste
● 1 tablespoon Olive Oil (for roasting, optional)
● Optional side: 500g mixed vegetables (e.g., asparagus, cherry tomatoes, potatoes, or zucchini)
For the Garlic and Herb Oil
● 2 tablespoons Olive Oil (for the oil base)
● 2 cloves Garlic, finely minced
● 2 tablespoons Fresh Parsley, finely chopped
● 2 tablespoons Fresh Chives, finely chopped (or 1 tbsp of another soft herb like Dill or Basil)
● Zest and juice of 1 Lemon
● Salt and Pepper, to taste
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Method: Step-by-Step Cooking Instructions
1. Preparation (Veggie Option)
Preheat your oven to 220°C (425°F). Line a large baking tray with parchment paper.
If serving with vegetables, toss them with 1 tablespoon of olive oil, salt, and pepper. Spread them on the prepared tray and bake for 12 minutes.
2. Prepare the Barramundi
Thoroughly pat the Barramundi fillets dry with paper towels. This is the most crucial step for achieving crispy skin.
Score the skin side of the fish 2-3 times diagonally with a sharp knife.
Season the fish generously on both the flesh and skin sides with salt and black pepper.
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3. Pan-Sear the Fish for Crispy Skin
Heat a large, non-stick frying pan over high heat. Add 2 tablespoons of olive oil. The oil should be shimmering hot.
Carefully place the fish fillets into the hot pan, skin-side down.
Immediately press down on the fillets gently with a spatula for the first 15-20 seconds. This prevents the fish from curling and ensures the whole skin surface crisps up evenly.
Cook the fish, skin-side down, for 3 to 4 minutes until the skin is beautifully golden-brown and crispy, and the flesh has started to turn opaque about halfway up the fillet.
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4. Finish Cooking
Option A (Pan-only): Reduce the heat to medium-low, flip the fish, and cook for another 1-2 minutes until the fish is cooked through and flakes easily.
Option B (Oven-finish - Recommended for thick fillets or with vegetables): Place the fish fillets, skin-side up, onto the baking tray with the vegetables. Bake for an additional 3-4 minutes, or until the fish is just cooked through.
5. Make the Garlic and Herb Oil
While the fish is finishing, heat the remaining 2 tablespoons of olive oil in a small saucepan over medium heat.
Add the minced garlic and cook, stirring constantly, for about 1 minute until it becomes fragrant. Be very careful not to brown or burn the garlic, as it will taste bitter.
Remove the pan from the heat.
Stir in the chopped parsley and chives, then add the lemon zest and lemon juice.
Season the oil with salt and pepper to taste, and mix well.
6. Serving
Place the crispy-skinned Barramundi fillets and roasted vegetables (if using) onto plates.
Spoon the warm Garlic and Herb Oil generously over the fish and vegetables, making sure to drizzle some over the crispy skin.
Serve immediately and enjoy!
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