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Crisp Barramundi with Brown Butter and Capers

This simple and light take on peas à la Française works well with pan-fried fish.

Prep Time

    •    Prep and cook time: 30 minutes
    •    Yield: Serves 4


    •    2 tbsps olive oil
    •    juice of 1 lemon
    •    1 tbsp baby capers
    •    100g butter, chopped
    •    150g sugar snaps, trimmed
    •    2 baby cos, halved lengthways
    •    1/2 cup (60g) frozen baby peas
    •    2 shallots, thinly sliced into rings
    •    4 x 150g barramundi fillet, skin on
    •    1/4 cup finely chopped flat-leaf parsley


  1. Blanch sugar snaps and peas in a saucepan of salted boiling water for 1 minute or until just tender. Drain, refresh in iced water, drain and slice sugar snaps in half. Set aside.

  2. Heat 1 tbs oil in a large frying pan over high heat and fry fish skin-side down for 6 minutes or until skin is crisp and golden. Turn and cook for 2 minutes or until just cooked. Place on a plate, cover loosely with foil and set aside to rest. Wipe out pan, heat remaining oil, add lettuce and cook for 2 minutes or until golden, then turn and cook for a further minute. Add to plate with fish to keep warm.

  3. For brown butter, heat butter in the same pan over medium heat for 3-4 minutes or until it begins to turn golden. Add shallot and capers, and cook for 1-2 minutes or until butter is browned. Add lemon juice, sugar snap, peas, lettuce and parsley, cook for 1 minute to heat through and season. Serve fish with sugar snap, peas and lettuce, and top with brown butter mixture.

This great family recipe is thanks to delicious Recipes at


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