Barramundi with Lemon Butter

• barramundi fillet, skin on2 piece
• butter60g
• lemon, juiced1 piece
• parsley, chopped¼ bunch
• olive oil1 tbsp
• kalamata olive, pitted, halved (optional)as caper sub30g
• salt½ tsp
• black pepper¼ tsp

Method

1. 1

   Pat barramundi fillets dry and season skin and flesh with salt and pepper.

   Dry skin = crispy skin.

2. 2

   Heat olive oil in a non-stick pan over medium-high until shimmering.

3. 3

   Lay fillets skin-side down and press flat with a spatula for the first 30 seconds.

   Stops the skin curling away from the pan.

4. 4

   Cook 4 minutes until skin is deep golden and crisp; flip and cook 1–2 minutes on the flesh side.

5. 5

   Remove fish to a warm plate. Wipe pan, add butter, and let it foam and turn nut-brown.

   Brown butter is fast — watch the colour.

6. 6

   Off the heat, squeeze in lemon juice and stir through chopped parsley and capers.

7. 7

   Spoon the lemon butter over the fish and serve immediately with greens.

Per serving

450

kcal

30g

protein

5g

carbs

36g

fat