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Crispy-Skinned Barramundi with Garlic and Herb Oil

The extra virgin olive oil lends a fresh and distinctive flavour to this main meal of barramundi and roast vegetables.

Prep Time

    •    Prep time: 15 minutes
    •    Cook time: 18 minutes
    •    Yield: Serves 4


    •    400g tomato medley mix
    •    2 garlic cloves, thinly sliced
    •    200g green beans, trimmed
    •    2 tbsps finely chopped fresh chives
    •    2/3 cup Australian extra virgin olive oil
    •    1 bunch broccolini trimmed, halved crossways
    •    1 small lemon, rind zested into fine strips, juiced
    •    2 tbsps finely chopped fresh flat-leaf parsley leaves
    •    4 (150g each) boneless barramundi fillet with skin on, skin scored


  1. Preheat oven to 220C/200C fan-forced. Line a large baking tray with baking paper.

  2. Place vegetables on prepared tray. Drizzle with 1 tablespoon oil. Season with salt and pepper. Toss to coat. Bake for 12 minutes.

  3. Meanwhile, heat a large non-stick frying pan over high heat. Add fish, skin-side down. Cook for 2 minutes or until skin is very crispy around edges and centre is just starting to crisp. Place fish, skin-side up, on top of vegetables on tray. Bake for 4 minutes or until fish is just cooked through and vegetables are tender.

  4. Heat remaining oil in a small saucepan over medium heat. Add garlic. Cook, stirring, for 1 minute or until fragrant (do not brown). Add chives and parsley. Cook for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt and pepper.

  5. Serve barramundi and vegetables drizzled with warm garlic and herb oil.

This great family recipe is thanks to Taste Recipes at


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