Editorial sample recipeAustralianbeginnerhalalpescatariangluten-free

Australian Saltbush And Lemon Myrtle Pan-Seared Barramundi

Name: Australian Saltbush And Lemon Myrtle Pan-Seared Barramundi
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 piece skin-on barramundi fillets, 6 oz each, scaled and dried; 2 tbsp macadamia nut oil; 1 tsp ground dried lemon myrtle; 1 tsp crushed dried saltbush leaves; 0.5 tsp sea salt; 0.5 tsp cracked black pepper; 2 tbsp unsalted butter; 2 tbsp fresh lemon juice

Crispy skin-on barramundi fillets seared in macadamia oil and infused with citrusy lemon myrtle, earthy saltbush, and fresh lemon butter sauce.

Prep: 15 min
Cook: 15 min
Total: 30 min

Technique to learn

Crispy skin pan-searing

Cooking skin-on fish fillets skin-side down under gentle initial pressure to achieve crisp skin and moist flesh.

Instructions

Step 1: 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.

Step 2: Season both sides of the fillets with sea salt, cracked black pepper, ground lemon myrtle, and crushed saltbush leaves.

Step 3: Heat macadamia nut oil in a large stainless steel or cast-iron skillet over medium-high heat until hot.

Step 4: 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.

Step 5: Flip fillets carefully and cook for an additional 2 to 3 minutes until cooked through.

Step 6: 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.

Cooking tips

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.

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