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Barramundi with Lemon Caper Butter
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.
Ingredients
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.
