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Grilled Barramundi and Zucchini Salad

A tasty one-two punch. Get your entree and salad in one meal! Make this dish in a grill pan or on an outdoor grill which will clock prep plus cook time in at around 20 minutes.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 4


    •    1 lemon
    •    1/4 cup dill
    •    3 cups courgette
    •    3/4 tsp kosher salt
    •    1/2 tsp black peppercorn
    •    3 tbsps extra virgin olive oil
    •    4 x 6 ounce barramundi fillets
    •    1/4 cup roasted flaked almonds


  1. Preheat grill or grill pan to high heat.
  2. Drizzle fillets with 1 tablespoon oil. Sprinkle fillets evenly with 3/8 teaspoon salt and 1/4 teaspoon pepper. Arrange fillets on grill rack or grill pan; grill 5 minutes or until desired degree of doneness, turning once.
  3. Grate lemon rind to equal 1 1/2 teaspoons; squeeze juice to equal 2 tablespoons. Combine rind, juice, remaining 2 tablespoons oil, remaining 3/8 teaspoon salt, remaining 1/4 teaspoon pepper, zucchini, and dill in a bowl; toss gently to coat. Divide salad between 4 plates. Top each salad with fillet. Sprinkle each serving with 1 tablespoon almonds.

This great family recipe is thanks to The Better Fish at


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