Entree: Australia – Central Culinary Region – Barramundi with Lemon Butter (Pan-seared barramundi fillets finished with a bright lemon and butter sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Additional 5 min

Total 25 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 4 barramundi fillets, skin-on, approx. 6 oz (170 g) each
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 tbsp (56 g) unsalted butter
- 2 cloves garlic, minced (approx. 0.21 oz (6 g))
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (2 g) lemon zest
- 2 tbsp (30 ml) dry white wine or fish stock
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Show original ingredient measurements

- 4 barramundi fillets, skin-on, approx. 6 oz (170 g) each
- 1 tsp (6 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil
- 4 tbsp (56 g) unsalted butter
- 2 cloves garlic, minced (approx. 6 g)
- 2 tbsp (30 ml) fresh lemon juice (about 1 lemon)
- 1 tsp (2 g) lemon zest
- 2 tbsp (30 ml) dry white wine or fish stock
- 2 tbsp (30 g) capers, drained
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Pat the barramundi fillets dry with paper towels and season both sides with salt and pepper. Allow to sit at room temperature for 10 minutes.
2. Heat olive oil in a large nonstick or stainless skillet over medium-high heat until shimmering. Place fillets skin-side down and press gently with a spatula for 20 seconds to prevent curling.
3. Cook skin-side down until the skin is crisp and the fish is cooked about two-thirds of the way through, about 3–4 minutes depending on thickness. Carefully flip and cook the flesh side 1–2 minutes until just opaque. Transfer fillets to a warm plate.
4. Reduce heat to medium and add butter to the skillet. When it begins to foam, add minced garlic and sauté 20–30 seconds until fragrant. Stir in white wine and simmer 1 minute to reduce slightly.
5. Add lemon juice, lemon zest and capers; swirl to combine and cook 30 seconds more. Remove from heat and stir in chopped parsley.
6. Spoon the lemon-butter sauce over the barramundi fillets and serve immediately with lemon wedges.