Perfect Barramundi Recipe

My lemon herb barramundi recipe is cooked to flaky, buttery perfection in less than 15 minutes! It's a light and healthy meal that doesn’t skimp on flavor.

Course Main Course

Cuisine American

Prep Time 2

Cook Time 12

Total Time 14

Servings servings

Calories 228kcal

Author Arman Liew

Ingredients

4 fillets barramundi 4-5 ounces each, skin-on or skinless
2 tablespoons olive oil or butter
1 lemon zest
2 teaspoons dried parsley
1 teaspoon salt
1/2 teaspoon pepper

Instructions

Preheat the grill to high heat (225C/450F).
Whisk together the olive oil, lemon zest, dried parsley, salt, and pepper. Add the barramundi fillets and rub the mixture all over them.
Place the fish on the grill, skin side down. Close the grill top and turn the heat down to 175C/325F. Cook the fish for 7 minutes, then open the grill top, flip the fish using a rubber spatula, and cook for another 5 minutes.
Remove the fish from the grill and serve it with some fresh lemon slices.

Notes

TO STORE: After it cools, store the fish in an airtight container in the fridge for up to 3 days.

TO FREEZE: Cooked and cooled barramundi freezes well in an airtight container for about 2 months. Let it thaw in the fridge overnight before reheating.

TO REHEAT: To prevent the fish from drying out, cover it and reheat it in the microwave for about 20 to 30 seconds.

BAKED BARRAMUNDI: For a baked barramundi recipe, season the fish as normal before laying it on a parchment-lined baking sheet. Bake in a 350ºF oven for 15 minutes or until the roasted barramundi is tender and flaky.

PAN-FRIED BARRAMUNDI: Season the filets before laying them skin-side down in a preheated cast iron skillet. Cook for 3 minutes per side, then serve.

Nutrition