Ingredients:
- 2 fresh barramundi fillets (skin on, from Port Stephens)
- 2 tbsp olive oil
- Sea salt & cracked black pepper
- 2 cloves garlic, finely chopped
- 2 tbsp unsalted butter
- Juice of 1 lemon + extra wedges to serve
- 1 tbsp fresh parsley, chopped
- 1 tsp fresh thyme (or dill for a lighter flavour)
Method:
- Prepare the fish – Pat the barramundi fillets dry with paper towel. Rub both sides with olive oil, salt, and pepper.
- Make lemon herb butter – In a small pan, melt butter over low heat. Add garlic, parsley, thyme, and lemon juice. Stir for 1–2 minutes until fragrant, then remove from heat.
- Grill the barramundi – Heat a grill pan or BBQ to medium-high. Place fillets skin-side down first, cook for 3–4 minutes until skin is crispy. Flip and cook for another 2–3 minutes until just cooked through.
- Serve – Drizzle with lemon herb butter and serve with roasted potatoes, a fresh garden salad, or steamed greens.
Chef’s Tip:
- Don’t overcook barramundi — it should flake easily but stay moist in the middle.
- A chilled Hunter Valley Semillon pairs beautifully with Port Stephens barramundi.
