Seafood Recipes

Crispy Skinned Barramundi With Garlic And HerbOil

Enjoy crispy-skinned barramundi with garlic and herb oil, a simple yet flavourful dish that’s perfect for any seafood lover. Order fresh barramundi from Pear...

Crispy Skinned Barramundi With Garlic And Herb Oil
4 People
Serves
15 Mins
Prep Time
15 Mins
Cook Time
Medium
Difficulty
Australian
Cuisine
ABOUT THIS

About This Recipe

Try our delicious Crispy Skinned Barramundi with Garlic Herb Oil recipe, perfect for seafood lovers. This easy-to-make dish features tender Barramundi fillets, crispy skin, and a rich garlic herb oil drizzle. Pair with fresh vegetables for a balanced meal. Order premium Barramundi fillets online from Pearl Seafoods and enjoy fast delivery across Sydney. Create restaurant-quality meals at home with sustainable, high-quality seafood.

Ingredients

  1. 4 Barramundi fillets
  2. 2 tablespoons olive oil (divided)
  3. Salt and pepper, to taste
  4. 500g mixed vegetables (e.g., potatoes, carrots, zucchini)
  5. 2 cloves garlic, minced
  6. 2 tablespoons fresh chives, chopped
  7. 2 tablespoons fresh parsley, chopped
  8. Zest and juice of 1 lemon

Method

  1. Preheat oven to 220°C/200°C fan-forced. Line a large baking tray with baking paper.
  2. Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes.
  3. Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender.
  4. Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper.
  5. Serve barramundi and vegetables drizzled with warm garlic and herb oil.
From Our Kitchen

Chef's Tip

The secret to crispy skinned barramundi is dry skin and high heat. Starting skin-side down in a hot pan allows the skin to crisp beautifully while keeping the flesh moist and delicate in the center. The garlic herb oil should be warm and fragrant rather than heavy, adding freshness and richness that complements the clean flavour of premium Australian barramundi.

FEATURED

Featured Product

Fresh barramundi fillet displayed on black slate over crushed ice with lemon

Fresh Barramundi Fillet

800gm - 1.2kg / Skin On / Per Fillet

Australia's favourite everyday fish: mild, buttery barramundi fillets with a...

$38.00 fillet
$38.00 $38.00 fillet
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NUTRITION

Nutrition Per Serving

  • Calories 395 kcal
  • Total Fat 17.0 g
  • Total Carbohydrate 22.0 g
  • Protein 39.0 g
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