Barramundi with Lemon Caper Butter

Name: Barramundi with Lemon Caper Butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 4 barramundi fillets, skin on; 60g butter; 3 tbsp capers; juice of 1 lemon; 1 handful flat-leaf parsley; 2 tbsp olive oil; salt and pepper to taste

Fresh Australian barramundi fillet pan-seared until the skin turns crispy, finished with a nutty lemon caper butter. Leaving the fish completely undisturbed for the first four to five minutes, skin-side down, is what lets the skin render and crisp fully instead of sticking and tearing.

Total time

15 min

Prep

5 min

Cook

10 min

Difficulty

easy

Cuisine

Australian

gluten-free

Ingredients

4barramundi fillets, skin on

60gbutter

3 tbspcapers

juice of 1lemon

1 handfulflat-leaf parsley

2 tbspolive oil

salt and pepperto taste

Instructions

Pat fish dry, season skin generously.

Heat oil in a pan over high heat. Place fish skin-side down.

Cook without moving 4–5 minutes until skin is very crispy. Flip, cook 2 more minutes.

In a small saucepan, brown butter until nutty. Add capers, lemon and parsley.

Serve fish with caper butter poured over.

Nutrition (estimated)

Per serving, based on a standard 4-serving portion and standard nutrition references — not a lab or USDA-verified measurement.

Calories

199

Protein

4.8g

Fat

19.7g

Carbs

2.2g

Fiber

0.9g

Sodium

334mg

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