Name: Pan-Fried Barramundi with Lemon-Herb Oil
Ingredients: 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

Ingredients

Units Scale

4 Barramundi fillets, about 1/3 pound each
2 tablespoons extra-virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon freshly cracked black pepper For Lemon-Herb Oil:
2 tablespoons fresh chives, roughly chopped
1/2 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
1/2 teaspoon sea salt
Pinch of red pepper flakes
1/4 cup extra-virgin olive oil

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Instructions

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.
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.
To serve, drizzle 1 tablespoon of sauce over each fillet. Enjoy!