Australian · beginner
Australian Saltbush And Lemon Myrtle Pan-Seared Barramundi
Crispy skin-on barramundi fillets seared in macadamia oil and infused with citrusy lemon myrtle, earthy saltbush, and fresh lemon butter sauce.
- PREP TIME
- 15 min
- COOK TIME
- 15 min
- SERVES
- 4
Good things
start in the kitchen.
LET’S MAKE IT
Step by step
- 01
Pat the barramundi fillets thoroughly dry with paper towels. Score the skin lightly 3 times per fillet with a sharp knife to prevent curling during cooking.
- 02
Season both sides of the fillets with sea salt, cracked black pepper, ground lemon myrtle, and crushed saltbush leaves.
- 03
Heat macadamia nut oil in a large stainless steel or cast-iron skillet over medium-high heat until hot.
- 04
Place the fillets skin-side down in the hot oil. Press down gently on each fillet with a spatula for 10 seconds to ensure skin contact. Fry skin-side down for 4 to 5 minutes until crispy.
- 05
Flip fillets carefully and cook for an additional 2 to 3 minutes until cooked through.
- 06
Add unsalted butter and fresh lemon juice to the skillet, allowing the butter to melt and foam. Spoon the citrus butter sauce over the fish before serving immediately.
A LITTLE KITCHEN KNOW-HOW
Crispy skin pan-searing
Cooking skin-on fish fillets skin-side down under gentle initial pressure to achieve crisp skin and moist flesh.
Notes from the kitchen
- Drying the fish skin completely is essential for achieving an ultra-crispy skin without sticking.
- Avoid moving the fish during the initial 4 minutes of cooking so the skin releases naturally from the skillet.
- Original home-cooking adaptation inspired by Australian; regional versions vary.
- Use halal-certified meat, poultry, stock, sauces, cheese and other processed ingredients. Check labels and avoid cross-contamination. Recipe screening is not halal certification.