Wild barramundi has a great flavour and texture, but you must take care when cooking it, as it is a really dense-fleshed fish that needs to be cooked through. The caramelised lemon is a real sweet-sour concoction; adding the fresh ginger and lemon thyme at the last minute balances its flavour beautifully. A dinner party show-stopper, or to make weeknight dinners special.

What you need to know before you start

This recipe comes together in 50 minutes. You’ll need a saucepan, a frypan, a fish spatula and other basic cooking equipment like a sharp knife and grater. The hero of this recipe is the wild barramundi fillets with skin on, which need to be pin-boned. If you’re pin-boning yourself, you’ll need a pair of fish bone tweezers, or you can ask your fishmonger to do this for you. 

When selecting your fish, the flesh should have a firm texture without any discolouration or gaping in the flesh. It should also have a fresh ocean-like smell. 

Why is this the best pan-roasted wild barramundi with caramelised lemon recipe?

Created by Australian national treasure Maggie Beer, this recipe combines the classic flavour pairings of crispy-skinned barramundi with lemons. The fish is simply cooked in butter and olive oil to allow the flavours of the barramundi to sing, and is served with luscious caramelised lemons to impart sweetness and depth of flavour without overpowering the fish. 

It’s easy to prepare, serves a family of 4 and is on the table in under an hour, making it the perfect weeknight meal when you’re craving something delicious but don’t want to spend hours in the kitchen. 

What is the best cooking method for barramundi?

Barramundi is an extremely versatile fish that can be cooked in many different ways across a number of different cuisines. It works well pan-fried, baked, grilled, steamed whole or flaked into pieces. Some of our favourite barramundi recipes include this barramundi cob dip, breaded barramundi burgers or whole roasted lemon and fennel barramundi. 

What ingredients you’ll need

Unsalted butter: Butter adds richness and flavour while helping to create a golden, crispy crust on the barramundi skin when seared.

Extra virgin olive oil: Olive oil adds a touch of fruity richness, ensuring the skin of the barramundi crisps up.

Wild barramundi fillets: The skin of wild barramundi is naturally thick and firm, making it perfect for achieving a crispy, golden exterior while the flesh remains juicy and tender.  

Salad leaves: The dish is served with salad leaves for freshness. 

Caster sugar: Caster sugar is used in the caramelised lemons as it dissolves easily and melts into a smooth syrup.

Lemons: Lemons provide a bright, tangy base with natural acidity, which balances the sweetness of the caramelisation and adds a refreshing citrussy flavour. Whole lemon slices and lemon juice are used in the dish. 

Ginger: Freshly grated ginger adds a warm, spicy kick that complements the sweetness of the sugar and enhances the flavour of the lemons. 

Lemon thyme: Lemon thyme infuses the caramelised lemons with a fragrant, herbaceous note that enhances the citrus flavour of the dish.

How do I cook barramundi without it falling apart?

To prevent your barramundi fillets from falling apart, cook your fish in a hot pan with butter and a splash of olive oil. Cook for a total of 8-10 minutes, carefully flipping halfway through. Don’t overcrowd the pan and only cook until the fish is still firm to the touch. 

How to store leftover pan-roasted wild barramundi with caramelised lemon

Leftover cooled fish can be stored in an airtight container in the fridge for up to 2 days. Similarly, the caramelised lemons can be kept in a jar in the fridge for up to 5 days. 

How to serve pan-roasted wild barramundi with caramelised lemon 

When you’re ready to enjoy, place the barramundi fillets skin-side up on individual plates with a squeeze of lemon juice, caramelised lemons, the lemon syrup and a rocket salad on the side. It can be enjoyed as is, or you can serve it alongside a fresh pea, mint and spinach salad or roast potatoes. 

Drink pairings with pan-roasted wild barramundi with caramelised lemon 

White wine and fish are classic pairings. Choose something like a sauvignon blanc or chardonnay to balance the richness of the barramundi and the sweetness of the caramelised lemons. A crispy pilsner or a non-alcoholic lemonade would also pair beautifully. 

If you love our pan-roasted wild barramundi with caramelised lemon recipe, try this 

Feeling fishy? Be inspired with these seafood recipes, perfect for main course:

• Baked teriyaki snapper with cucumber salad
• Flathead green curry
• Fish kebabs with Caspian olive and walnut sauce