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Crispy-Skinned Barramundi with Caramelized Lemon + Brown Butter Crumbs

Print Recipe
Barramundi is seared, crisping the skin and steamed in lemon. Served with brown butter breadcrumbs and caramelized lemon.
Course Mains & Entrees
Cuisine American
Keyword barramundi, brown butter, lemon, seafood
Prep Time 5 mins
Cook Time 14 mins
Additional Time 11 mins
Total Time 30 mins
Servings 2 servings
Calories 571
Author Laurie McNamara

Ingredients

  • 4 tablespoons unsalted butter
  • 3/4 cup panko breadcrumbs
  • 1/2 teaspoon dried parsley flakes
  • olive oil
  • 12 ounces barramundi fillets thawed and the skin patted dry
  • kosher salt
  • freshly ground black pepper
  • 6 lemon wedges
  • 1 cup cooked rice couscous, for serving

Instructions

  • In a small skillet heat four tablespoons of butter over medium heat. Once the butter starts to turn a deep golden brown, turn off the heat and add in the Panko breadcrumbs. Stir and add in a pinch of kosher salt and black pepper, plus a half teaspoon of dried parsley flakes and set it off to the side.
  • Pat the barramundi skin dry with paper towels and season it with a pinch of kosher salt and black pepper.
  • In a 10 inch skillet {preferably cast iron} add in enough olive oil to coat the pan and preheat over medium-high heat. Once hot, lay the barramundi skin-side-down into the oil. With a spatula, press the fish so the skin will crisp evenly. Cook the fish for 6-8 minutes or until it is 3/4 of the way cooked. Season the exposed barramundi with more salt and pepper before carefully flipping. You'll know the fish is ready to flip when the skin comes away from the pan effortlessly.
  • Continue to cook the fish for 2-4 more minutes. Meanwhile place four of the lemon wedges in the skillet to caramelize and squeeze in the remaining two wedges into the center of the skillet {not over the fish}. Once full cook remove the fish to a cutting board and carefully peel of the skin. Lay the skin with the crispy side facing up and cook for a minute or two.
  • Serve over couscous or rice, top the fish with half of the brown butter crumbs and garnish with a few of the caramelized lemons.

Nutrition

Serving: 1g | Calories: 571kcal | Carbohydrates: 44g | Protein: 40g | Fat: 27g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 145mg | Sodium: 258mg | Potassium: 667mg | Fiber: 3g | Sugar: 3g | Vitamin A: 712IU | Vitamin C: 29mg | Calcium: 87mg | Iron: 3mg