Seared Barramundi – Absolutely Natural

You simply can’t beat the flavour and texture of barramundi — but be careful not to overcook it.


  • 200g pp of fresh barramundi
  • sea salt
  • extra virgin olive oil
  • new or chat poatatoes — allow 2 pp.
  • fresh asparagus — 3 spears pp.
  • lemon


  1. Set oven to 180 degrees
  2. Pat sea salt onto the skin side of the barramundi
  3. Heat heavy based pan and, when warm, add a good splash of extra virgin olive oil. Heat.
  4. Place the fish carefully into the pan, skin side down, and sear for a few minutes.Turn carefully, and reduce heat.
  5. Allow the flesh side to cook for a couple of minutes, then remove from pan and place in a baking dish.
  6. Add a grind of black pepper, and a squeeze of lemon, and bake until cooked — but still soft. (Timing depends on the thickness of the fish.)
  7. Whilst fish is cooking, lightly steam the asparagus, being careful to keep this beautiful vegetable crisp.
  8. Remove fish from oven.

Serve with asparagus, new potatoes, and a rocquet salad. Simple , healthy and delicious.