barramundi recipe

Garlic Basil Barramundi Skillet with Tomato Butter Sauce! SO YUMMY and super easy, with basic ingredients like garlic, basil, tomatoes, white beans, Parmesan, and white fish. Perfect with a green salad and crusty bread.

Garlic Basil Barramundi Skillet with Tomato Butter Sauce

olive oil

garlic,

fresh torn basil and fresh minced parsley

salt, pepper

white beans,

barramundi (or your favorite white fish), thawed

broth

butter

Parmesan cheese

MARINATE TOMATOES AND BEANS

Combine olive oil, garlic, herbs, salt, pepper, tomatoes and their juices, and white beans in a small bowl. Set aside to marinate while cooking the fish (although the longer they marinate, the yummier your sauce will be).

FISH

Heat a quick swish of olive oil in a pan over medium heat. Pat the fish dry, season with salt and pepper, and pan-fry on each side for about 4 minutes until golden brown. Remove from the pan and set aside.

SAUCE

Add the tomato white bean mixture to the skillet and add the butter. Bring to a low simmer &#8211; the sauce should start to thicken. Add the chicken broth as needed to thin it out. Season with salt and pepper. When the sauce is velvety and loose enough to evenly coat the back of a spoon, add the fish back in. Spoon the sauce over top of the fish and serve. Goes perfectly with a green salad and crusty bread.

Made this tonight with a few moderations. Had some frozen Lima beans already cooking and husband said he wanted some white fish with basil.  Googled literally those three things and your recipe popped up.  My modifications were: frozen Lima beans cooked in a bit of chicken stock, red snapper from a recent fishing trip and canned diced tomatoes.  Was simply delicious and will be a staple in the summer during our Texas heat.  Great recipe! Thanks!!

Made this tonight with fresh barramundi, it was great.  I didn't have basil so subbed fresh dill, and also added some diced zucchini to bulk up the veg content, and we loved it. Thanks!

Thank you a) for explaining what barramundi is, b) for creating this AMAZING LOOKING RECIPE that I cannot wait to try, and c) for also obsessing over the smell of tomato vine! I actually did find a candle once but it just didn't do the trick. I think there's some money in that idea... :-) Pinned!

Just made this, but only had frozen cod fish on hand -- ABSOLUTELY DELICIOUS!!!!  It is definitely a keeper!!  Thank you so much for sharing :)  

Trisha

Omgosh another huge winner! I had all of these ingredients on hand which makes me so happy, and it was so delicious! Wonderful sauce. Sadly I didn't have bread. Next time.

I love this recipe! Not to hard to make and prepare, plus it is super tasty.

Talk about a win. This recipe is delicious! I was looking for some new fish recipes, salmon is my go to, and this has officially been added to my new weekday recipe list. So flavorful and balanced. Thanks for another tasty treat!

Lindsay, this is another winner.  I used ready-made chicken instead of the fish since I had it in hand. Came out great!

I made this last night with Talapia - oh my goodness it is to die for!!!  Now I will always have canned white beans on hand - it was easy, and usually have all the ingredients - Thank you Lindsey!

Made this earlier this week and it was AMAZING! SO good and so easy. I used cod, because it was on sale, but will have to try to the barrmundi. Thanks for a great recipe!

Recipe video above. Fish with crispy skin is one of the most delicious quick ways to cook a piece of protein! To nail it every time, you need dry skin, hot oil and to press down lightly to let the skin seal against the hot pan.I&#039;m using Barramundi here but this recipe can be used for any fish with skin that goes crispy - see Note 1.Stove to oven method recommended for thick fillets so for most even cooking of flesh with super crispy skin - see Note 3. Thin fillets can be cooked entirely on the stove. Scoring the skin is recommended for thick fillets for even cooking of the flesh and skin, plus an insurance policy to prevent the skin from curling up.Sauces and sides - See Note 7!

Crispy Skin Fish

olive oil ((or vegetable, canola or grapeseed oil))

tsp black pepper

Sauces and sides (- see Note 7 below)

Thick Fillets definition: Fish &gt; 2.5cm / 1&quot; thick at the thickest point. Best finished in the oven. (Note 3)

Pan type: Non-stick pan, an oven proof one if you have Thick Fillets. (Note 4)

Preheat oven (for Thick Fillets): Preheat oven to 200°C/390°F (180°C fan).

Preparation:

Dry skin: Pat skin dry with paper towels. For extra precaution, leave the fish fillets in the fridge skin side up, uncovered, for an hour. (I rarely do this)

Scoring skin (Note 5): For Thick Fillets, score the skin by cutting slashes into the skin as pictured in post. 4cm slashes 1cm apart, 2 - 3mm deep, through the skin and ever so slightly into the flesh (1.6&quot; long, 0.4&quot; apart, 0.1&quot; deep)

Season fish: Sprinkle the flesh and skin with the salt and pepper just before cooking.

Heat oil well: Heat oil in a non stick pan over medium high heat until you see the first small wisps of smoke.

Press fish down: Place one fillet into the pan skin side down, then use your fingers or spatula to press down lightly for 10 seconds to allow the skin to seal flat against the hot surface. Repeat with the other fillet (PROS: Do both at the same time!).

Cook skin 2 - 3 minutes: Cook the skin side for 2 to 3 minutes until it&#39;s crispy in the centre and golden. Lift up to check.

Transfer Thick Fillets to oven: Transfer to oven for 10 minutes (do not flip, keep skin side still down - goes crispier!) or until the internal temperature is 55°C/131°F. (Note 6)

Thin fillets: Turn and cook the flesh side in the pan.

Rest 3 minutes: Transfer fish to a rack with the skin side UP. Rest for 3 minutes.

Serving: To serve, place on a plate skin side UP. Do not pour sauce on the skin until just before serving else it will soften the fish skin. See ingredients above for suggested sauces and sides!

Cooking:

A beautiful balanced dish of perfectly pan fried barramundi fillets, served with a rich seaweed butter sauce. This is easy but elegant cooking, especially for those who like to plate up restaurant style food at home.

Pan Fried Barramundi Fillet with Seaweed Sauce

700 gram barramundi fillet

thyme

lemon

unsalted butter

millilitre white wine butter sauce

nori seaweed sheet

sea salt

Feel the fish fillet for any bones and remove them if you find any. Trim the sides of the fillet with a sharp knife and cut the fish in 170g (6oz) fillets. Score the skin by gently cutting lightly into the skin making 5-6 lines per fillet.   

Using a paper towel pat dry the fish fillets. Season the fish from all side with sea salt. Leave the fish for 5-10 minutes at room temperature before cooking.

Heat a large pan on medium heat. Add the fish with the skin side down in the pan. Be careful not to burn yourself as oil might splatter over your hands. Use your fingers or a spatula to gently press down the fish. This helps to cook the skin evenly and avoids the fish from curling.

Leave the fish to cook on the skin side for at least 5-8 minutes shaking the pan occasionally to ensure the skin doesn’t stick.

Watch the side of the fillet turning from raw to slightly white and the flesh starting to feel warm, this is a sign the fish is almost cooked. Add the thyme and butter to the pan.

Using a spatula turn the fish around. With a spoon, baste the fish by spooning the melted butter over the skin, over and over again, transferring the thyme and butter flavour to the fish. Continue for 1-2 minutes, remove the fish from the pan and serve.

for the barramundi

To make the seaweed butter prepare the basic butter sauce first.

Cut the seaweed in smaller pieces with scissors. Once the butter sauce is ready, add the seaweed sheets and use a stick blender to incorporate them into the sauce while still hot.

Adjust the seasoning with salt if needed.

Serve the sauce on the side or pour some onto the plate with the fish fillet and veggies

for the seaweed sauce

Recipe video above. Banish boring baked fish with this sweet n&#039; savoury, gently spiced Asian-style barbecue glaze. A quick finish under the broiler / grill caramelises the glaze for maximum flavour! For the most juicy and perfectly cooked fish, take the fish out when the internal temperature is 55C/135F. Serve with plain or flavoured rice, and some wholesome veggies to complete.

Asian Glazed Baked Barramundi (or other fish)

cornstarch

water

soy sauce (, all-purpose

tbsp sesame oil

Chinese black vinegar or rice vinegar ((Note 3))

mirin ((Note 4))

tsp sambal oelek (,

tsp Chinese Five Spice ((Note 6))

garlic (, finely minced)

tsp ginger (, finely grated)

Sichuan pepper (,

Sesame seeds

onions ((Note 8))

Preheat oven to 180°C/350°F (160°C fan). Line a tray with parchment/baking paper. Place shelf in middle of oven.

Cornflour slurry: Mix water and cornflour in a small bowl.

Make glaze: Place remaining glaze ingredients in a small saucepan over medium-low heat. Simmer for 2 minutes. Add cornflour slurry then stir well. Cook it for a further 2 minutes until it thickens into a thick paste – thick enough so it stays on the fish when brushed on. See photo in post or video. If it is just a thick syrup, it will slide off the fish.

Brush glaze on Fish: Place fish fillets on tray. Dab/brush paste on on the top and sides.

Bake then broil/grill: Bake fish for 15 minutes. Then flick to broiler/grill on high, and cook for 3 minutes to caramelise the surface. Target an internal temperature of 55°C/131°F for medium, which is just cooked but not raw at all. Fish temperature will continue to rise to 58°C/136.5°F during resting.

Garnish: Remove from oven, transfer to serving plates and rest for 5 minutes. Garnish with green onion, chillies and sesame seeds, as desired. Pictured in post with a side of Coconut Rice and cucumber with Asian Sesame Dressing.

Absolutely delicious served with your coconut rice. Everything cooked perfectly. Thank you for your amazing recipes.

This was outstanding ! We did an asian salad on the side - was no left overs

What a surprise. Once again, a great success. Served with one of your noodle dishes, this recipe was amazing. It makes me such a great cook to have details such as fish temperatures and notes in your recipes. 
Oh Nagi. We love you so much.

Followed your recipe (used wine, not mirin, per your note)….delicious!

This was delicious! I cooked in the air fryer for 15 mins and fish was perfect. Served with coconut lime and coriander rice (in rice cooker and also perfect!)

Turned out great! We used it as a filming for onigiri/rice balls

I followed the recipe, but I think four tablespoons of corn starch is too much. It made the glaze too jelly like. I will definitely make again, but use half the cornstarch. Should e good.

Delicious but be careful if you use parchment paper under your broiler as directed! Don't ask how I found this out.  Fortunately I caught the situation before my dinner went up in flames.

This looks amazing! I just got back last week from a Viking cruise to Australia/New Zealand and did a Kitchen Table the one day where 10 of us helped the chef make barramundi fish cakes. They were awesome so looking up recipes for this wonderful fish.

Delicious!
I cooked this to celebrate my daughter finishing her masters degree.  It was way up to the happy occasion!!!  Looked and tasted like a celebration :)
Thank you

Absolutely amazing, a perfect balance of flavour and bite.

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The most viewed barramundi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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The most viewed barramundi recipe recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine