Crispy-skinned barramundi with garlic and herb oil

Picture this: it’s the end of a long day, and you’re craving something special without spending hours in the kitchen. That’s exactly where this Crispy-skinned barramundi with garlic and herb oil comes to the rescue. The satisfying crunch of perfectly seared fish skin gives way to tender, flaky white flesh, all elevated by a fragrant garlic and herb oil that brings brightness and depth to every bite.

What makes this Crispy-skinned barramundi with garlic and herb oil truly special is how it transforms a few simple ingredients into a restaurant-quality meal in under 30 minutes. The combination of the fish’s natural sweetness with the aromatic herb oil creates a harmony of flavors that feels both sophisticated and comforting. Whether you’re cooking for yourself after a busy workday or hosting an impromptu dinner party, this dish strikes the perfect balance between impressive and effortless.

Why You’ll Love This Crispy-skinned barramundi with garlic and herb oil

• ✅ This pan-seared barramundi with crispy skin and garlic oil delivers restaurant-quality results with minimal effort
• ✅ Ready in just 25 minutes – perfect for weeknight dinners when time is limited
• ✅ The healthy crispy-skinned barramundi with flavorful herb oil provides lean protein with omega-3 fatty acids
• ✅ Simple techniques guarantee perfectly crispy barramundi skin every time you make it
• ✅ The versatile garlic herb oil for crispy fish dishes can be prepared ahead for even faster cooking
• ✅ This barramundi dinner idea with crispy skin pairs beautifully with various side dishes for endless meal options

Ingredients for Crispy-skinned barramundi with garlic and herb oil

• 4 (150g each) boneless barramundi fillets with skin on, skin scored (see note)
• 1 bunch broccolini, trimmed, halved crossways
• 400g tomato medley mix
• 200g green beans, trimmed
• 2/3 cup Australian extra virgin olive oil
• 2 garlic cloves, thinly sliced
• 2 tbsp finely chopped fresh chives
• 2 tbsp finely chopped fresh flat-leaf parsley leaves
• 1 small lemon, rind zested into fine strips, juiced
• For the best crispy-skinned barramundi recipe with garlic and herb oil, ensure your fish fillets are completely dry before cooking
• Can’t find barramundi? Substitute with snapper, sea bass, or any firm white fish for similar results
• For a more intense herb flavor in your barramundi fillet with herb garlic oil preparation, add a teaspoon of fresh thyme or dill
• Use high-quality olive oil for the best flavor in your herb oil

How to Make Crispy-skinned barramundi with garlic and herb oil – Step by Step

Step 1: 

Bring a large saucepan of water to a boil. Add the broccolini and cook for 2 minutes or until bright green and just tender.

Step 2: 

Using a slotted spoon, transfer the broccolini to a bowl of ice water to cool quickly (this stops the cooking process and preserves the bright color).

Step 3: 

Return the water to a boil and cook the green beans for 2 minutes or until just tender. Transfer to the ice water bath with the broccolini.

Step 4: 

Drain the vegetables well and pat dry with paper towels. Transfer to a large bowl and add the tomato medley mix.

Step 5: 

In a small saucepan, combine 1/2 cup of the olive oil and sliced garlic. Heat over low heat for 2-3 minutes or until the garlic is just golden and fragrant. Be careful not to burn the garlic as it will become bitter.

Step 6: 

Remove from heat and stir in the chopped chives, parsley, and lemon zest. Season with salt and pepper to taste. This garlic herb oil for crispy fish dishes can be made up to 24 hours in advance and stored in an airtight container.

Step 7: 

Using a sharp knife, score the skin of each barramundi fillet at 1cm intervals, being careful not to cut into the flesh. This helps achieve the perfect crispy barramundi skin.

Step 8: 

Pat the fillets dry with paper towels. This is crucial for achieving crispy-skinned barramundi.

Step 9: 

Season both sides of the fillets with salt and pepper.

Step 10: 

Heat the remaining olive oil in a large non-stick frying pan over medium-high heat until hot but not smoking.

Step 11: 

Place the fillets, skin-side down, in the pan. Press down gently with a fish spatula for the first 30 seconds to prevent curling.

Step 12:

Cook for 3-4 minutes without moving the fillets until the skin is golden and crisp.

Pro Tips for Making the Best Crispy-skinned barramundi with garlic and herb oil

• For guaranteed crispy skin: After patting the fish dry, place the fillets skin-side up in the refrigerator, uncovered, for 30 minutes to further dry the skin.
• Perfect cooking temperature: The pan should be hot enough that the fish sizzles when added but not so hot that it burns. Medium-high heat is typically ideal for crispy barramundi skin cooking tips and techniques.
• Don’t crowd the pan: Cook in batches if necessary to ensure each fillet has plenty of space. Overcrowding creates steam which prevents crispy skin.
• Fresh is best: While you can use frozen barramundi, fresh fillets generally produce better texture and flavor for how to make crispy barramundi with garlic herb sauce.
• Oil temperature matters: For the herb oil, heat the oil gently to infuse flavors without burning the garlic or herbs. This creates the perfect complement to your crispy-skinned barramundi recipe with garlic and herb oil.

Best Ways to Serve Crispy-skinned barramundi with garlic and herb oil

The perfect barramundi dinner ideas with crispy skin deserve equally perfect accompaniments. Here are some suggestions for the best sides to serve with crispy barramundi and herb oil:

• A light citrus salad with segments of orange, grapefruit, and fresh fennel for a refreshing contrast
• Crusty sourdough bread to soak up the delicious herb oil
• Steamed jasmine rice or coconut rice for an Asian-inspired twist
• Roasted baby potatoes with rosemary and sea salt for a heartier meal
• A glass of chilled Sauvignon Blanc or Pinot Grigio complements the delicate fish flavors beautifully

For a complete meal plan featuring this dish, check out our Mediterranean dinner party menu for inspiration.

Nutritional Information for Crispy-skinned barramundi with garlic and herb oil

Per Serving:

• Calories: 320 kcal
• Protein: 28g
• Carbohydrates: 6g
• Fat: 22g (mostly healthy omega-3 fatty acids)
• Fiber: 3g
• Sodium: 180mg

This healthy crispy-skinned barramundi with flavorful herb oil is naturally gluten-free, dairy-free, and fits well into most moderate-carb diets. Barramundi is praised for its high protein content and beneficial omega-3 fatty acids, making this a nutritious choice for health-conscious diners.

Storage & Leftovers

While this dish is best enjoyed immediately to appreciate the crispy skin, leftovers can be stored and repurposed:

• Refrigeration: Store leftover Crispy-skinned barramundi with garlic and herb oil in an airtight container for up to 2 days.
• Reheating: For best results, reheat the fish in a preheated 300°F (150°C) oven for 10 minutes. The skin won’t be as crispy as when freshly made, but the flavor will still be delicious.
• Creative leftovers: Flake leftover fish to make delicious fish tacos or add to a salad for a protein boost the next day.
• Herb oil storage: Any unused garlic and herb oil can be refrigerated for up to 5 days and used to enhance other dishes like grilled vegetables, pasta, or bread dipping.

Frequently Asked Questions

How do I make sure the barramundi skin gets really crispy?

The key to perfectly crispy-skinned barramundi is ensuring the skin is completely dry before cooking. Pat it dry thoroughly with paper towels, score the skin, and cook in a hot pan without moving it until the skin releases naturally from the pan. Using a heavy pan that conducts heat well, like cast iron, also helps achieve restaurant-quality results.

What herbs are best for barramundi?

Barramundi pairs beautifully with fresh herbs like parsley, chives, dill, and thyme. For this barramundi fillet with herb garlic oil preparation, we use chives and parsley, but you can experiment with your favorites. Herbs with more delicate flavors tend to complement the mild sweetness of barramundi without overpowering it.

Can I use frozen barramundi for this recipe?

Yes, you can use frozen barramundi for this oven-baked barramundi with garlic and herb marinade, but ensure it’s completely thawed and patted very dry before cooking. Frozen fish often releases more moisture, which can prevent the skin from crisping properly. Allow extra time for thawing in the refrigerator overnight for best results.

What sides pair well with crispy-skinned barramundi?

The best sides to serve with crispy barramundi and herb oil include steamed or roasted vegetables, leafy green salads, crusty bread, rice pilaf, or roasted potatoes. The light, fresh flavor of barramundi works especially well with Mediterranean-inspired sides like Greek salad or tabbouleh.

Conclusion

This Crispy-skinned barramundi with garlic and herb oil recipe transforms simple ingredients into a memorable meal that looks and tastes like it came from a fine dining restaurant. The contrast between the crispy skin and tender flesh, enhanced by the aromatic herb oil, creates a dining experience that feels special yet requires minimal effort.

The beauty of this dish lies in its balance – it’s sophisticated yet approachable, healthy yet satisfying, and quick yet impressive. Whether you’re cooking for a special occasion or simply elevating your weeknight dinner routine, this recipe is sure to become a favorite in your culinary repertoire.

Have you tried making Crispy-skinned barramundi with garlic and herb oil at home? Share your experience in the comments below, or tag us in your creations on social media. We’d love to see your version of this delicious dish!

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