Crispy Skin Barramundi

By March 6, 2014Recipes
  • Australian Barramundi with the skin on
  • Olive oil
  • Salt and pepper
  • Lemon cut into wedges
  • 2 ripe tomatoes finely diced
  • 1 table spoon of chopped parsley
  • 2 table spoons of vinegar or lemon juice (i used lime juice and about a tbsp of vinegar)
  • 1-2 table spoons of olive oil (more or less depending on how much you are making)
  • Salt and pepper to taste


  1. Combine tomatoes, parsley, lemon or lime, vinegar, olive oil and salt and pepper. Mix and set aside.
  2. Pat fish dry with paper towel, add a small amount of oil, salt and pepper to the skin side only.
  3. Using a non- stick fry pan cook fish skin side down on medium heat for 5 mins, You can then finish cooking in oven to bake it or turn fish and continue to cook on medium heat until just cooked.
  4. Serve with mixed salad leaves, a wedge of lemon and spoon tomato vinaigrette over the top of the fish.