Crispy Skin Barramundi with Lemon Cream Sauce
How to cook crispy skinned Barramundi fillet with lemon cream sauce.
Barramundi fillet recipes video tutorial.
All about Barramundi fish in Australia.
Score the barramundi skin.
Season well with salt and cracked pepper.
Heat a nonstick pan and add some margarine.
I use olive oil-style margarine. Sear the skin for 5 minutes on medium.
When the skin starts to go crisp.
Turn over the barramundi fillet and cook another 4-5 minutes until just cooked.
Use a thermometer to check the core temperature of the fish.
I recommend cooking at 60 C or 140 F, depending on your tastes.
It should just start to flake under pressure with your finger.
Turn the pan heat down and move the cooked fish to a warm oven.
Wipe out the pan with kitchen paper without burning yourself.
Now, make a delightful lemon cream sauce.
Add lemon zest, juice, sour cream, a dash of dry white wine and seasoning, and reduce the sauce over medium
to high heat.
Serve over one corner of the fish and garnish with lemon and dill.
For more dill flavour and, some chopped dill when serving.
This dish would go well with some new potatoes and steamed greens.
Keep the garnishes simple so as not to override the delicate fish and lemon flavours.
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Crispy Skin Barramundi Fillet
Recipes Live
Warning
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- 1 Chef's Knife
- 1 None Stick Fry Pan
- 1 Microplane
Ingredients
- 20 g margarine olive oil style
- 250 g barramundi fillet
- 1 g salt
- 1 g pepper cracked, black
- .5 lemon zest and juice
- 30 g sour cream
total food cost
Preparation Time Estimate
ADJUSTABLE SERVINGS
Instructions
- Trim off belly flap from the fish fillet. Score the barramundi skin.
- Season the barramundi fillet with salt and cracked pepper.
- Pan-fry the barramundi fillet in a non-stick pan with olive oil margarine.
- After 5 minutes turn the barramundi fillet. Then cook the other side.
- Cook the fish fillet through to a temperature around 58℃ / 135℉
- Remove the fish and keep it hot, cool and wipe out the pan with kitchen paper, carefully, do not burn yourself.
- Add the lemon zest, lemon juice and sour cream to a warm pan and reheat the sauce, reducing it. Season the sauce and add some dill if you like.
- Place the barramundi in a large oatmeal bowl, garnish with lemon and dill.
- Finish the barramundi dish with the simmering lemon cream sauce.
