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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


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


  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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