This dish has a wonderful crispy skin on moist, forgiving flesh. You can use salmon, snapper or bream, but barramundi or mulloway are best as they are good, oily fish high in omega 3.
• Prep time: 15 minutes
• Cook time: 1 hour
• Yield: Serves 4
• 3 tbsp olive oil
• 4 x 200g pieces Barramundi, skin on
• Salt flakes and cracked pepper
• 150g butter
• 2 lemons, juiced
- Put a large, heavy frying pan on a high heat. Season the barra steaks well. Add the oil to the pan and bring it almost to smoking point.
- Add the fish steaks skin side down and press firmly on the flesh to prevent the skin curling up, keeping it in contact with the hot frying pan surface – this is the key to crispy skin.
- As the fish cooks and relaxes, stop pressing down, and leave to cook on high without moving it. After a few minutes, give the pan a shake to make sure the fish is not sticking. Put your finger on the flesh of the fish while it is still in the pan – when you feel warmth coming through, flip the fish over carefully using a spatula and cook for another 30 seconds.
- Remove the fish from the pan and place on a tray or plate. Put the same pan, unwashed, back on high heat, add the butter and cook until it turns brown – be careful not to burn it. When it's a nice caramel colour, add the lemon juice and season. Serve immediately over the crispy-skin barra.
This great family recipe is thanks to Goodfood at https://www.goodfood.com.au/recipes/lemon-butter-barramundi-20170606-gwlem7