My lemon herb barramundi recipe is cooked to flaky, buttery perfection in less than 15 minutes! It’s a light and healthy meal that doesn’t skimp on flavor.
Love elegant fish recipes? Try my sockeye salmon, Chilean sea bass, orange roughy, and monkfish next.
Having spent many years in Australia, barramundi was probably the most popular (and tasty) fish one could consume.
In my household, it was a ‘special occasion’ fish because it’s on the pricier side, but trust me when I say this- it’s worth every cent.
What is barramundi?
Barramundi (AKA Asian sea bass) is a flaky white fish that has a silky smooth and buttery texture and mild taste that can easily be elevated with all kinds of seasonings and sauces.
You can throw this delicate fish recipe together in a few minutes, whether you cook it on the grill, bake it in the oven, or fry it in a skillet.
Table of Contents
Why I love this recipe
- The best summer seafood dish. I can’t get over the buttery texture balanced with the savory-tangy sauce in this recipe.
- Quick and easy. From seasonings to plating it up, my barramundi recipe cooks in less than 15 minutes.
- So versatile! Stick to the seasonings in this recipe or mix them up. I’ve included plenty of flavor variations for you to try in the Variations section below.
- Grilled, oven-baked, or pan-fried. The medium fat content of barramundi makes it a forgiving fish that’s easy to cook over high heat. The grill is my favorite but pan-fried or baked fish is just as tasty!
Ingredients needed
- Barramundi filets. Fresh barramundi fish filets are sometimes easy to find throughout Australia and Southeast Asia. When fresh fish isn’t available, pick up frozen filets instead. Just remember to let them thaw in the fridge before seasoning and cooking.
- Olive oil OR butter. The fat, lemon, and herb mixture is brushed over the fish before grilling. I prefer using butter because of the rich flavor, but you can use a mix of both if you prefer.
- Lemon zest. For a subtle tang that compliments the buttery fish perfectly.
- Dried parsley. Or use fresh parsley for an elevated herbaceous flavor.
- Salt and black pepper. To make the rest of the flavors pop.
How to cook barramundi
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1 – Season the fish. Stir the oil, lemon, parsley, salt, and pepper together in a small bowl. Brush the oil mixture onto each fish filet.
Step 2 – Cook. Place the fish skin side down on the preheated grill or skillet. Turn down the heat and cook on both sides until cooked through.
Alternative cooking methods
While I love grilled fish most, I’ve tested it both in the oven and the skillet so you have options (and you aren’t limited by seasonal cooking methods!)
Oven baked method. For a baked barramundi recipe, season the fish as normal before laying it on a parchment-lined baking sheet. Bake in a 350ºF oven for 15 minutes or until the roasted barramundi is tender and flaky.
Pan-fried method. Season the filets before laying them skin-side down in a preheated cast iron skillet. Cook for 3 minutes per side, then serve.
Arman’s recipe tips
- Pat the fish filets dry. Remember to pat the filets dry with paper towels before brushing on the seasonings. This helps those delicious flavors actually stick to the fish!
- Don’t walk away from the grill. Just like grilled mahi mahi or any grilled fish, barramundi can burn, dry out, or become rubbery if it’s overcooked.
- Change the herbs. Change the parsley for fresh basil, tarragon, dill, or any fresh herbs you like.
Variations
- Make it extra lemony. Stir 2 teaspoons of lemon juice into the oil seasoning mixture for a brighter pop of tang.
- Instead of lemon, Swap the lemon zest/juice for orange zest/juice if you like a sweeter, slightly tropical flavor.
- For a savory touch, stir minced garlic cloves into the sauce!
- Add some spices. A pinch of cayenne, Old Bay, red chili flakes, Italian seasoning, white pepper, or even saffron would add a nice dimension and depth to the sauce.
- Brush with a glaze. Like eel sauce or hot honey sauce. You can brush the glaze over the fish before and during cooking to infuse it with more flavor.
Storage instructions
To store: After it cools, store the fish in an airtight container in the fridge for up to 3 days.
To freeze: Cooked and cooled barramundi freezes well in an airtight container for about 2 months. Let it thaw in the fridge overnight before reheating.
To reheat: To prevent the fish from drying out, cover it and reheat it in the microwave for about 20 to 30 seconds.
Frequently asked questions
You may find barramundi filets with the skin on and with the skin removed in grocery stores. Both can be used for this recipe, although skin-on is best for pan-frying.
You can use another mild-tasting and delicate white fish instead. Snapper, tilapia, monkfish, and halibut are all great substitutes and can be prepared the same way as barramundi.
More grilled fish recipes to try
Preheat the grill to high heat (225C/450F).
Whisk together the olive oil, lemon zest, dried parsley, salt, and pepper. Add the barramundi fillets and rub the mixture all over them.
Place the fish on the grill, skin side down. Close the grill top and turn the heat down to 175C/325F. Cook the fish for 7 minutes, then open the grill top, flip the fish using a rubber spatula, and cook for another 5 minutes.
Remove the fish from the grill and serve it with some fresh lemon slices.
Serving: 1servingCalories: 228kcalCarbohydrates: 0.4gProtein: 30gFat: 11gSodium: 699mgPotassium: 442mgFiber: 0.2gSugar: 0.1gVitamin A: 156IUVitamin C: 2mgCalcium: 30mgIron: 2mg
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