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Pan-Fried Barramundi with Tangy Tomato Salad

Simple, fresh and fast recipe! This easy pan-friend barramundi is ready in under 30 minutes, making it perfect for healthy eaters on the go.

Paired with a delicious, tangy tomato salad and crisp iceberg lettuce, this recipe is sure to become a household staple for lunch or dinner.

Prep Time

    •    Prep time: 10 minutes
    •    Cook time: 10 minutes
    •    Yield: Serves 3-4


    •    1/4 cup flour
    •    1/2 lime, juiced
    •    salt and pepper
    •    1/2 lemon, juiced
    •    4 tbsps canola oil
    •    1/4 cup cornstarch
    •    1 garlic clove, minced
    •    12 oz barramundi fillets
    •    1/2 head iceberg lettuce
    •    6 cilantro leaves, chopped
    •    2 plum tomatoes, diced small
    •    1 small red onion, diced small


  1. Toss together tomatoes, onions, garlic, lemon and limes juices, two tablespoons of oil and cilantro.
  2. Heat a nonstick pan on medium heat and add remaining oil.
  3. Season barramundi fillets with salt and pepper.
  4. Dredge fish in flour/cornstarch and shake off the excess.
  5. Add the barramundi to pan and fry on both sides for 3 to 4 minutes or until you can easily flake with a fork.
  6. Place lettuce on the plate, place barramundi on lettuce leaves,  and top tomato mixture onto fish.

This great family recipe is thanks to The-Better-Fish at


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