Crispy-Skinned Barramundi With Garlic And Herb Oil

September 19, 2022

Crispy skinned barramundi with garlic

Raised in Southwest Arizona, in pristine spring water sourced from an ancient underground aquifer. Our Desert Springs Barramundi is the finest fish around. Sustainably grown, high in Omega 3 and protein, its delicious and healthy for you and the planet.


  • 4 (5oz each) boneless Desert Springs Barramundi fillets with skin on
  • 1 bunch broccolini, trimmed, halved crossways
  • 15oz tomato medley mix
  • 7oz green beans, trimmed
  • 2/3 cup extra virgin olive oil
  • 2 garlic cloves, thinly sliced
  • 2 tablespoons finely chopped fresh chives
  • 2 tablespoons finely chopped fresh flat-leaf parsley leaves
  • 1 small lemon, rind zested into fine strips, juiced


Preheat oven to 425F/390F
fan-forced. Place vegetables
a large baking tray lined with
baking paper. Add a drizzle of
oil and season with salt and
pepper. Toss to coat. Bake for 12
minutes. Meanwhile, heat a large
non-stick frying pan over high
heat. Add fish, skin-side down.

Cook for 2 minutes or until skin
is very crispy around edges and
centre is just starting to crisp.
Place fish, skin-side up, on top
of vegetables on tray. Bake for
4 minutes or until fish is just
cooked through and vegetables
are tender. Heat remaining oil in
a small saucepan over medium
heat. Add garlic.

Cook, stirring, for 1 minute or until fragrant.Add chives and parsley. Cook
for 1 minute. Remove pan from heat. Add lemon zest and juice. Season with salt
and pepper. Serve barramundi and vegetables drizzled with warm garlic and herb oil.

Recipe adapted from: