Crispy Skin Barramundi

Method

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1. Take the fish out of the fridge 10 minutes before cooking. Pat the skin very dry, score it lightly in two or three places and season both sides with the salt.

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2. Heat the oil in a large non-stick or cast-iron pan over medium-high heat until it shimmers.

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3. Lay the fillets skin side down, away from you, and press each flat with a fish slice for 30 seconds so the skin does not curl.

   Mark done Start 30 sec timer

4. Cook 5 to 6 minutes without moving, until the skin is golden and crisp and the flesh has turned opaque about three quarters of the way up.

   Mark done Start 5 min timer

5. Turn and cook 1 to 2 minutes, until just cooked through. Lift onto plates skin side up.

   Mark done Start 1 min timer

6. Wipe the pan, melt the butter over medium heat until foaming and nut-brown, then add the lemon juice, capers and parsley.

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7. Spoon the butter around the fish, not over the skin, and serve with lemon wedges.

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Chef’s Tips

• Bone-dry skin is everything. Pat it until the paper towel comes away dry.
• Press the fillet flat for the first 30 seconds or the skin curls and stays pale.
• Spoon the sauce beside the fish, so the skin stays crisp.

Pairing Suggestions

• Steamed greens
• Crushed potatoes
• A chilled Semillon Sauvignon Blanc

Storage & Reheating

Best eaten immediately. Refrigerate cooked fish up to 2 days and flake into salads. Freezing cooked fish softens it.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.