Description
Crispy Skin Barramundi with Fennel & Citrus Salad is a modern, fresh recipe that showcases the delicate taste of barramundi fish. The fish is pan-seared to perfection, with the skin getting golden brown and crispy. It is then served with a light, tangy fennel and citrus salad that adds a burst of freshness to each bite. The salad is a blend of thinly shaved fennel, juicy orange and grapefruit segments, and fresh herbs like mint and parsley. Drizzled with olive oil and lemon juice, this salad perfectly balances the rich flavor of the fish. This dish is not only healthy but also easy to make, making it ideal for any occasion.
Ingredients
For the barramundi:
2 barramundi fillets (about 150–180g each), skin on
1–2 tbsp olive oil
Salt & freshly ground black pepper
Lemon wedges, for serving
For the fennel & citrus salad:
1 medium fennel bulb, thinly shaved (use a mandoline if possible, reserve some fronds for garnish)
1 orange, peeled and segmented
1 grapefruit (pink or ruby), peeled and segmented
½ small red onion, very thinly sliced (optional)
2 tbsp fresh mint leaves, torn
2 tbsp fresh parsley leaves
2 tbsp olive oil
1 tbsp lemon juice (or white wine vinegar)
Salt & pepper, to taste
Instructions
1. Make the salad
In a large bowl, combine shaved fennel, orange and grapefruit segments, red onion (if using), mint, and parsley.
Drizzle with olive oil and lemon juice, season with salt and pepper, and toss gently.
Set aside to marinate lightly while you cook the fish.
2. Cook the barramundi
Pat fillets very dry with paper towels (this is key for crisp skin).
Score the skin lightly with a sharp knife (just a few shallow slits).
Season generously with salt and pepper on both sides.
Heat olive oil in a nonstick or stainless-steel pan over medium-high heat until shimmering.
Place the fillets skin-side down. Press gently with a spatula for the first 20–30 seconds to prevent curling.
Cook 4–5 minutes, until skin is golden and crisp, and fish is mostly opaque.
Flip and cook another 1–2 minutes, until just cooked through.
3. Assemble & serve
Place the citrus-fennel salad on a plate.
Top with barramundi, skin side up to stay crispy.
Garnish with reserved fennel fronds, extra mint, and a squeeze of lemon.
Notes
For an extra burst of flavor, drizzle a touch of herb-infused olive oil or a spoonful of salsa verde over the barramundi before serving. You can also swap in blood oranges or grapefruit for a vibrant citrus twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: Modern Australian / Mediterranean-Inspired
Nutrition
- Serving Size: 1 fillet + salad
- Calories: ~410
- Sugar: 6g
- Sodium: 370mg
- Fat: 22g
- Saturated Fat: 4g
- Unsaturated Fat: 17g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 38g
- Cholesterol: Moderate
Keywords: Crispy Barramundi Recipe, Barramundi with Citrus Salad, Fennel Salad with Fish, Crispy Skin Fish Recipe, Barramundi with Fennel and Citrus