This Sautéed Lemon Barramundi recipe delivers tender, flavorful fish with minimal effort, giving you a restaurant-quality meal right at home.
If you like easy Seafood Dishes, then this is the perfect dinner for you. It’s quick and easy but still looks amazing and tastes incredible. For more simple seafood dishes, try my Baked Salmon with Dill Sauce and Beer Battered Fish.
Sabrina’s Sautéed Lemon Barramundi Recipe
Barramundi is a delicious, tender fish with a mild buttery flavor. It’s popular in Australia, where I first tried this delicious lemon version. Whether you are a fish lover or completely new to preparing seafood, this easy Barramundi dish is sure to become a favorite recipe. It’s quick to prepare on the stovetop, and it only takes a few extra minutes to make the rich lemon sauce to go over the top. But, despite how easy it is, the delicate fish and tangy buttery sauce provide an indulgent restaurant experience in every irresistible bite.
Recipe Card
Ingredients
- 4 barramundi fillets
- 1 teaspoon kosher salt
- 1/2 teaspoon coarse ground black pepper
- 1/2 teaspoon paprika
- 5 tablespoons unsalted butter , divided
- 2 cloves garlic , minced
- 1/4 cup lemon juice
- 2 tablespoons parsley , minced
Instructions
- Dry the barramundi filets with a paper towel, then season with salt, black pepper and paprika.
- Add 3 tablespoons butter to a large heavy bottomed skillet on high heat.
- Cook for 3 minutes.
- Flip and cook for 1 minute.
- Remove the fish to a plate, add in the garlic and stir.
- Cook for 30 seconds.
- Add in the lemon juice and remaining 2 tablespoons of butter and stir.
- Serve spooned over fish and garnish with minced parsley.
Nutrition
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Chef’s Note:
You may not be able to find Barramundi at every grocery store, but it’s not too rare. It should be available at your local Whole Foods Market, Sprouts, Albertson’s, Safeway, Giant Eagle, and select Costco warehouses. When purchasing, check that the fish is pearly white with a slightly pinkish tone and that the texture is firm but elastic, to ensure you get perfectly fresh fish.
Table of contents
Can I make this ahead of time?
Sautéed Lemon Barramundi can be made ahead of time, but it’s at its best when served fresh since the delicate, flaky texture softens as it sits. If you need to prep in advance, you can cook the fish, cool it, and refrigerate it for up to a day, then reheat gently to keep it moist. For the best results, prepare all your seasonings and sides ahead of time and sauté the fish right before serving for that perfect restaurant style finish.
How to Store
- Serve: After cooking, don’t leave this recipe out at room temperature for more than 2 hours.
- Store: If you have leftover Sautéed Lemon Barramundi, wait for the meat to cool. Then place the fillets in a ziplock bag or another airtight storage container. Once sealed, the recipe can stay good for 2-3 days.
- Freeze: You can also freeze the recipe for up to 6 months. If you’re freezing multiple fish fillets, place parchment or wax paper between them in the airtight container, so they don’t freeze together. Then you can place the recipe in the freezer until you’re ready to serve. Thaw in the fridge overnight, and then reheat the recipe on the stovetop or in the oven.
Frequent Questions
Barramundi is a type of Asian sea bass. The white fish is commonly served in South Asia and Northern Australia. Barramundi fish taste buttery and delicate, which makes it perfect for enjoying with this lemon sauce. This is also a great seafood option because Farmed Barramundi is a sustainable fish, which makes an excellent substitute for less environmentally friendly seafood like halibut and snapper.
Fresh Barramundi has a mild flavor that’s not too fishy. It’s buttery, succulent, and has delicate skin that turns nice and crispy when seared. The lemon sauce does a great job of bringing out the mild, sweet flavors in the meat.
Even when getting high-quality, fresh Barramundi, you want to be careful to cook the recipe all the way. Because Barramundi is a dense-fleshed fish, it’s easy to undercook by accident. Be sure to check that it’s fully cooked before serving Sautéed Lemon Barramundi for dinner.
There are a few ways to know if this recipe is done. The first, and most precise way, is just to use a meat thermometer to check if the internal temperature has reached 140-145 degrees. You can also check to see if it flakes. Stick a fork at the thickest point of the fish fillet. If the meat flakes easily, then the fish should be done.
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