Herb-Crusted Barramundi
Juicy barramundi fillets coated in a crispy herb crust, pan-seared to perfection.
15 mins
Prep Time
10 mins
Cook Time
2
Servings
Ingredients
- 2 barramundi fillets (about 6 oz each)
- 1/2 cup panko breadcrumbs
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, finely chopped
- 1 tbsp lemon zest
- 2 cloves garlic, minced
- 1/4 tsp salt
- 1/4 tsp black pepper
- 2 tbsp olive oil
- 1 tbsp Dijon mustard
- 1 lemon, sliced (for serving)
Nutrition Facts
Share this Recipe
Instructions
Prepare the herb crust: In a bowl, mix panko breadcrumbs, parsley, dill, lemon zest, garlic, salt, and black pepper until well combined.
Pat the barramundi fillets dry with paper towels. Brush the top side of each fillet lightly with Dijon mustard.
Press the herb crust mixture firmly onto the mustard-coated side of each fillet, ensuring an even layer.
Heat olive oil in a non-stick skillet over medium-high heat. Once hot, place the fillets crust-side down and cook for 3-4 minutes until golden brown.
Carefully flip the fillets and cook for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Serve immediately with lemon slices on the side for squeezing over the fish.
Chef's Tips
- Fresh Herbs: Always use fresh herbs for the crust as they provide the best flavor and aroma.
- Skin-On Fillets: For extra crispiness, ask for skin-on barramundi fillets and cook skin-side down first.
- Even Cooking: Ensure fillets are of even thickness so they cook uniformly.
- Alternative Fish: This recipe works well with other white fish like cod or halibut.
- Serving Suggestion: Pair with a light salad or roasted vegetables for a complete meal.
