Lemon Garlic Butter Barramundi
Paired with an irresistible lemon garlic butter sauce, this barramundi recipe is simple, quick, and easy – but don’t let that fool you… It’s OH-so-delicious! If you haven’t tried this mild and amazingly flaky fish yet, this restaurant-quality recipe will convince you to take the plunge.
What Makes This Recipe So Good
- Barramundi is an absolutely delicious fish! Flaky, mild, delicate, you might have heard it referred to as the Asian seabass. It’s meaty, with a its own buttery flavor. It doesn’t have a strong fishy taste at all, so this is one fish dish the whole family will enjoy!
- Not only is it delicious, barramundi is also a sustainable option that’s super nutritious. Naturally low in calories and high in lean protein, it’s packed with important nutrients like heart-healthy omega-3 fatty acids.
- This recipe is SO quick and easy! I’m talking restaurant-quality in less than 15 minutes. Since it’s so quick, you’ll want to prep all your sides first. The fish needs to be the last thing you cook so you can serve it immediately.
- Because barramundi is very delicate, you’ll want to use a non-stick pan. I also recommend using a fish spatula if you’ve got one – it’ll help you flip the fillets without tearing them. If you’re on the fence about getting one, don’t let the name sway you. It’s super versatile and you can use it any time you’d use a traditional spatula.
- Pat down the fish with a paper towel before adding it to the pan so you get a perfect sear. It’s a simple step that only takes a few seconds but really makes a difference in the end!
- Barramundi is often found frozen, packaged in individually-wrapped pieces, and you’ll want to defrost it before cooking. The easiest way is to just put it in the fridge the night before. You should wake up to perfectly tender barramundi fillets. If you forget, you can also submerge the wrapped fillets in cold water for 30 minutes or so. If the fish isn’t already packaged in plastic, place it in a ziploc bag or any sealable bag before you put it in the water.
Delicious Sides To Serve With Barramundi
- Best Ever Rice Pilaf
- The Best Air Fryer Broccoli
- Instant Pot Basmati Rice
- Sautéed Green Beans
- Steamed Cauliflower
Lemon Garlic Butter Barramundi
- 1 tablespoon olive oil or other neutral oil
- 12 ounces barramundi cut into filets
- 1 pinch salt to taste
- 1 pinch pepper to taste
- 4 tablespoons butter or ghee
- 1 clove garlic minced
- half of one lemon juiced, approximately 2 tablespoons
- fresh chopped parsley for garnish, optional
- Non-stick skillet
- Paper towels
- fish spatula optional but recommended
- Add olive oil to large skillet and warm over medium heat. While skillet heats up, pat barramundi fillets completely dry with paper towels, then liberally season fillets on all sides with salt and pepper, to taste.
- When oil is hot and shimmery, add fillets to skillet. Cook 3 to 4 minutes or until golden brown, then flip fillets and cook another 3 to 4 minutes.
- Remove barramundi from skillet. Quickly add butter and minced garlic to hot skillet and stir frequently until garlic is fragrant, approximately 1 minute. Add lemon juice and stir to incorporate.
- Divide barramundi fillets between serving plates. Spoon lemon butter sauce over fish fillets, garnish with fresh parsley (optional), and serve with desired sides.
- This recipe moves pretty quickly, so make sure you’ve got your sides ready. The fish will need to be the last thing you cook so you can serve it immediately.
- Make it Whole30/Paleo: Use ghee instead of butter.
- Make it Dairy Free: Use a dairy-free butter.
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Leave a Comment