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Crispy-skinned barramundi with garlic and herb oil

Crispy-skinned barramundi with garlic and herb oil

  • Author: Isabella Baute
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Diet: Gluten Free

Description

This Crispy-skinned barramundi with garlic and herb oil elevates simple ingredients into a restaurant-quality meal, combining crunchy seared skin with tender flesh and aromatic herb oil.

Ingredients

Scale
  • 4 (150g each) boneless barramundi fillets with skin on, skin scored
  • 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

Instructions

  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.
  2. Using a slotted spoon, transfer the broccolini to a bowl of ice water to cool quickly.
  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.
  4. Drain the vegetables well and pat dry with paper towels. Transfer to a large bowl and add the tomato medley mix.
  5. In a small saucepan, combine 1/2 cup of the olive oil and sliced garlic. Heat over low heat for 2-3 minutes until the garlic is just golden and fragrant.
  6. Remove from heat and stir in the chopped chives, parsley, and lemon zest. Season with salt and pepper to taste.
  7. Using a sharp knife, score the skin of each barramundi fillet at 1cm intervals, being careful not to cut into the flesh.
  8. Pat the fillets dry with paper towels.
  9. Season both sides of the fillets with salt and pepper.
  10. Heat the remaining olive oil in a large non-stick frying pan over medium-high heat until hot but not smoking.
  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.
  12. Cook for 3-4 minutes without moving the fillets until the skin is golden and crisp.
  13. Carefully flip the fillets and cook for another 1-2 minutes or until just cooked through.
  14. Drizzle half of the lemon juice over the vegetable mixture and toss gently to combine.
  15. Divide the vegetables among four serving plates and top each with a crispy-skinned barramundi fillet.
  16. Drizzle the garlic and herb oil generously over the fish and vegetables.
  17. Serve immediately with the remaining lemon juice on the side.

Notes

  • For the best crispy-skinned barramundi recipe, 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.
  • Use high-quality olive oil for the best flavor in your herb oil.
  • Refrigerate leftovers in an airtight container for up to 2 days.
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Mediterranean

Nutrition

  • Serving Size: 1 fillet with vegetables
  • Calories: 320
  • Sugar: 0
  • Sodium: 180
  • Fat: 22
  • Saturated Fat: N/A
  • Unsaturated Fat: N/A
  • Trans Fat: N/A
  • Carbohydrates: 6
  • Fiber: 3
  • Protein: 28
  • Cholesterol: N/A

Keywords: crispy barramundi, garlic herb oil, seared fish, quick dinner, Mediterranean recipe, barramundi recipe

Find it online: https://zawarecipes.com/crispy-skinned-barramundi-with-garlic-and-herb-oil/