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Pan Seared Barramundi with Artichokes, Leeks and Lemon Butter

Prep Time

        Prep time: 10 minutes
        Cook time: 10 minutes
        Yield: Serves 2


    •    2 oz butter
    •    salt to taste
    •    3 garlic cloves
    •    pepper to taste
    •    1 oz lemon juice
    •    2 oz olive oil, split
    •    2 sprigs marjoram
    •    1 oz chicken stock
    •    3 red radishes, cut
    •    2 barramundi portions
    •    1 stalk leeks, white only 5 bias cuts
    •    4 baby artichokes, quartered and blanched
    •    3 sprigs parsley, remove from stem, leave whole


  1. Pre heat oven to 375F degrees.
  2. Heat a non-stick skillet with 1 oz of olive oil.
  3. Pat dry barramundi filets and season flesh side only with salt and pepper.
  4. Add fish to pan skin side down and lightly press fish into pan, sear for 2 minutes, turn over.
  5. Add radishes and parsley leaves to pan. Place pan into oven and roast for 4-5 minutes.
  6. Meanwhile, heat another small sauté pan with butter, stock (water), artichokes, garlic, marjoram sprigs and leeks.
  7. Gently poach vegetables in butter and add lemon juice, salt and pepper.
  8. Once leeks and garlic are tender, remove from heat.

This great family recipe is thanks to The Better Fish at


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