Recipes

Pan Fried Barramundi by Chelsea Goodwin

25 min
10 ingredients
4 servings
Energy
232 cals
Protein
36 g
Carbs
4 g
Fat
7 g
Calculated automatically based on ingredients

Ingredients

  • 800g Barramundi fillets (or similar white fish)
  • 1 Cup finely diced tomatoes
  • 2 Tbs fresh basil leaves, torn
  • Salt & pepper
  • 1 Tbs Olive oil (for tomato sauce)
  • 2 Cloves garlic, crushed
  • 2 Tbs butter
  • Juice of half a lemon + other in wedges for serving
  • Oil for cooking (I used olive oil spray)
  • Fresh parsley and/or basil for garnish (optional)

Directions

1
Mix tomato, basil, garlic, olive oil and a generous amount of salt and pepper in a small bowl and put to the side until later.
2
Heat a frypan (I used non-stick) over medium high heat.
3
Dry fish fillets with a paper towel and season on both sides with salt and pepper.
4
Spray or lightly coat the fish with oil then place the fillets in the pan.
5
Cook for about 4 mins on each side until lightly browned and cooked through. Turn heat down to low and move fish to a plate while you make the sauce.
6
Add tomato mixture to the pan with the butter and stir it until it starts simmering. Cook for 1-2 minutes, if it thickens up too much just add a tsp of water or veggie stock at a time to thin it out. Taste it and add additional salt and pepper if you wish, then spoon the sauce over the fish and serve with sides.
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