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    Home » Recipes » Seafood Recipes

    Pan-Fried Barramundi with Lemon-Herb Oil

    Modified: Feb 9, 2024 · Published: Jun 25, 2014 by Ashley

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    I picked up some frozen Barramundi fillets at Trader Joe's a while back. I wanted to make something simple and fresh for dinner, so I grabbed some herbs from my garden, a lemon, some garlic and got in the kitchen!

    This meal comes together really quickly. You can make the lemon-herb oil while the fish cooks. Any combination of fresh herbs would work here - I picked parsley and chives, but I think basil or dill would also be wonderful choices.

    Pan-Fried Barramundi with Lemon-Herb Oil

    Barramundi tastes best when it's cooked through and flakes easily with a fork. This meal was simple and delicious. I paired it with some couscous topped with Brazilian Pepper and Onion Vinaigrette that I had leftover from the weekend.

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    Pan-Fried Barramundi with Lemon-Herb Oil

    Pan-Fried Barramundi with Lemon-Herb Oil

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    • Author: Big Flavors from a Tiny Kitchen - Ashley Covelli
    • Category: Main Dish
    • Method: Stovetop
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    Ingredients

    Units Scale
    • 4 Barramundi fillets, about ⅓ pound each
    • 2 tablespoons extra-virgin olive oil
    • ½ teaspoon sea salt
    • ¼ teaspoon freshly cracked black pepper For Lemon-Herb Oil:
    • 2 tablespoons fresh chives, roughly chopped
    • ½ cup fresh flat-leaf parsley, roughly chopped
    • Zest of 1 lemon (about 1 teaspoon)
    • 2 tablespoons freshly squeezed lemon juice
    • 2 cloves garlic, roughly chopped
    • ½ teaspoon sea salt
    • Pinch of red pepper flakes
    • ¼ cup extra-virgin olive oil

    Instructions

    1. Heat oil in a large, non-stick skillet over medium-high heat. Pat fish dry and season with salt and pepper. Place in skillet, skin-side down. Cook for 4 minutes, and then flip and continue cooking until fish is fully cooked and flakes easily with a fork.
    2. Meanwhile, combine chives, parsley, lemon zest and juice, garlic, salt and pepper flakes in the bowl of a food processor. Turn processor on and stream in oil. Mix until well combined, scraping down the sides of the bowl with a spatula if necessary.
    3. To serve, drizzle 1 tablespoon of sauce over each fillet. Enjoy!

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    Hi, I'm Ashley and I’ve been writing about food & recipes here at Big Flavors from a Tiny Kitchen since 2006. I want to help you (yes, you!) gain confidence in the kitchen so you are excited to cook at home for yourself and your loved ones.

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