Lemon Myrtle Barramundi

About this dish

Barramundi is Australia’s favourite native fish — clean-tasting, sustainable and forgiving to cook. Lemon myrtle adds a bright, citrusy lift that feels more Australian than a squeeze of lemon ever could.

Ingredients

• 4 barramundi fillets, skin on
• 2 tbsp plain flour
• Salt and cracked black pepper
• 2 tbsp olive oil
• 30g butter
• 2 tsp dried lemon myrtle (or 1 tbsp fresh lemon thyme)
• 1 lemon, juiced
• 1 clove garlic, finely sliced
• Fresh flat-leaf parsley, to serve

Method

1. Pat the barramundi fillets dry with paper towel. Season the flour with salt and pepper and dust the skin side lightly.
2. Heat olive oil in a large non-stick pan over medium-high heat until shimmering.
3. Place fillets skin-side down and cook for 3–4 minutes without moving, until the skin is crisp and golden.
4. Flip and cook for 2 minutes more. Remove from pan and keep warm.
5. Reduce heat to medium. Add butter, garlic and lemon myrtle. Swirl until the butter foams and smells nutty.
6. Squeeze in lemon juice and spoon the fragrant butter over the fish.
7. Serve immediately with a green salad or roasted potatoes.

Chef's tips

Lemon myrtle is potent — a little goes a long way. If you cannot find it, use lemon zest plus a pinch of dried thyme.