Barramundi, also known as Asian sea bass, is a white-fleshed fish with a sweet, mild flavor and firm texture, similar to snapper, grouper, stripped base and sole. This simple and delicious recipe will become your new favorite and Barramundi your new favorite fish. The best ingredients should speak for themselves.
🍷 Wine Pairing: A delicate Bordeaux Blanc will pair nicely with this dish.
- 8 oz Skinless Barramundi Fillets
- 2 T extra virgin olive oil
- 1 garlic clove minced
- 2 T fresh lemon juice
- 5 fresh basil leaves minced or 3/4 T dry
- Salt to taste
In a small saucepan over medium heat, gently sauté the minced garlic in butter for about 2 minutes, until fragrant and golden.
Stir in the lemon juice and ¾ of the basil.
Add salt to taste, then remove from heat and set aside.
Pat the Barramundi fillets dry and coat both sides with olive oil.
Heat a medium frying pan (non-stick or cast iron) on medium-high heat. Pan fry one side for about 3 to 4 minutes. The edges should turn golden brown. Turn over and cook the other side 1 to 2 more minutes or until the fish is cooked through.
Transfer the Barramundi to a serving dish. Spoon sauce over the fillets and sprinkle the remaining basil on top. Serve immediately.