Crispy Skin Barramundi
Look, we get it. Sometimes you want to cook something that looks impressive but doesn’t require a culinary degree or an entire Sunday afternoon. Enter crispy skin barramundi – the fish that makes you look like you know what you’re doing in the kitchen (even if your usual repertoire is cheese on toast).
Introducing our Crispy Skin Barramundi
There’s something deeply satisfying about that first crack through perfectly crispy fish skin. Pair it with a tangy tomato and caper butter sauce, and suddenly your Tuesday night dinner feels like a restaurant experience – minus the awkward bill splitting.
And what do we suggest you pour alongside? Our Guardian Angel Sparkling Chardonnay. Those fine, delicate bubbles and zesty citrus notes are basically made for seafood. The wine’s crisp acidity cuts through the richness of the fish, while its lemon and green apple character plays beautifully with the buttery caper sauce. It’s one of those pairings that just works.
The recipe itself
The best thing about crispy skin barramundi? It’s genuinely quick. We’re talking 20 minutes from go to wo. The secret is a hot pan, dry fish skin, and the patience to let it crisp up without poking at it every five seconds (we know, it’s hard).
The tomato and caper butter sauce comes together in the same pan while your fish rests – because yes, even fish needs a little breather before serving. A splash of white wine, some butter, a squeeze of lemon, and you’ve got yourself a sauce that makes you want to mop up every last drop with crusty bread.
Here’s how to make it:
Crispy Skin Barramundi, Tomato & Caper Butter Sauce
Ingredients
- 2 Barramundi fillets approx 250g each
- salt
- 2 tbsp olive oil
- 60g butter
- 1 truss tomato
- 2 tbsp capers
- 2 tbsp chopped parsley
- 1 tbsp lemon juice
- 1 splash white wine
Instructions
- Add 1 tbsp oil to the fish and season both sides generously
- Dice tomatoes and set aside
- On medium heat in a non-stick pan heat1 tbsp oil, then add the fish skin side down an cook for 4-5 minutes depending upon how thick your piece is. Using a spatula press down on the Barramundi for a minute to help get an even cook on the skin. Flip the fish and cook for a further2-3 minutes *see tips*
- Remove the fish and allow to rest on a plate while you prepare the sauce.
- Deglaze the pan with a splash of white wine, allowing the wine to cook off for 1 minute. Next, add the tomatoes, capers and lemon juice – cook for 1 minute. Then add the butter and stir until meted, finish with the chopped parsley.
- Plate up fish and serve with sauve drizzled over it.
Notes
- Flip the fish once the side of the fish has turned opaque ¾ of the way and then cook for the final 2-3 minutes skin side up
- Substitute any white fish if you can’t get barramundi – halibut, cod, swordfish or seabass will all work great
- Always let your fish rest before serving so the juices have time to redistribute
- Be careful when deglazing the pan as it will spit a little
Give it a go
Made this one at home? We’d love to see how it turned out. Tag us @koonara_wines on Instagram or @koonarawines on Facebook – bonus points if there’s a glass of Guardian Angel in the shot.
