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Pan seared barramundi
Lemon myrtle butter, charred greens and roasted lemon.
Lemon myrtle butter, charred greens and roasted lemon. A signature recipe from the Australia chapter of A Season of Flavor.
At the table
Make this dish part of your own race weekend tradition. Prepare the ingredients, take your time with the method and share the meal.
20 minPreparation15 minCooking2ServingsMediumDifficulty
Equipment: Non stick frying pan; mixing bowl; baking paper
Ingredients
- 2 barramundi fillets, skin on, 180 to 200 g each
- Sea salt and freshly cracked black pepper
- 1 tbsp olive oil
- 60 g unsalted butter, softened
- 1 tsp lemon myrtle leaves, finely chopped
- 1 tsp fresh thyme leaves
- Zest of ½ lemon
- 1 bunch broccolini or green beans
- 1 tbsp olive oil, for the greens
- 1 lemon, halved
- Micro herbs, to serve
Method
- Mix the softened butter with lemon myrtle, thyme, lemon zest and a pinch of salt. Roll into a log in baking paper and chill until firm.
- Pat the fish dry, especially the skin. Season with salt and pepper.
- Heat the olive oil in a non stick pan over medium high heat. Place the fish skin side down and press gently. Cook for 4 to 5 minutes, until the skin is crisp and golden.
- Turn the fish and cook for another 2 to 3 minutes, until cooked through.
- Toss the greens in olive oil and salt. Char in a hot pan for 2 to 3 minutes until just tender. Char the lemon halves cut side down.
- Place greens on the plate and top with fish, a slice of lemon myrtle butter, charred lemon and micro herbs.