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Ingredients
Method
- 4 barramundi fillets (about 180g each), skin on
- 1 tbsp olive oil
- Salt and pepper
- Green salad and crusty bread, to serve
- For the Citrus herb butter
- 80g unsalted butter (softened)
- Zest and juice of 1 lemon
- Zest of ½ orange
- 2 tbsp flat-leaf parsley (finely chopped)
- ½ tbsp chives (finely chopped)
- Pinch of salt
- Make the citrus herb butter: mix all butter ingredients together until well combined. Roll in cling film to form a log and refrigerate until needed.
- Pat barramundi dry with paper towel and season both sides with salt and pepper. Heat oil in a heavy pan over medium-high heat. Cook fillets skin-side down for 4–5 minutes until the skin is crispy. Flip and cook a further 2–3 minutes.
- Remove from heat. Place a thick slice of citrus herb butter on each fillet and allow to melt over the fish as it rests for a minute. Serve immediately with green salad and crusty bread.
20 mins
4 serving
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