Entree: Australia – Sydney & New South Wales – Barramundi with Lemon Butter Sauce (Pan-seared Australian barramundi fillets served with a bright lemon and butter pan sauce)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Total 30 min

Ingredients

- 4 barramundi fillets, skin-on, approx. 6 oz (170 g) each
- 1 tsp (6 g) salt
- 1/2 tsp (1 g) ground black pepper
- 1/4 cup (30 g) all-purpose flour for light dusting
- 2 tbsp (30 ml) olive oil
- 4 tbsp (60 g) unsalted butter, divided
- 1 small shallot, finely chopped, approx. 1 oz (30 g)
- 1/4 cup (60 ml) dry white wine
- 3 tbsp (45 ml) fresh lemon juice
- 2 tbsp (30 g) capers, rinsed
- 2 tbsp (8 g) chopped fresh parsley
- Lemon wedges for serving

Instructions

1. Season and dust: Pat fillets dry, season both sides with salt and pepper, and lightly dust with flour, shaking off excess.
2. Sear fillets: Heat olive oil and 2 tbsp (30 g) butter in a large skillet over medium-high heat until shimmering. Add fillets skin-side down and press gently for contact. Cook until skin is crisp and golden, 4–5 minutes, then flip and cook 1–2 minutes more until just cooked through. Transfer fillets to a warm plate.
3. Make sauce: Reduce heat to medium, add shallot to the pan and sauté 1 minute until softened. Add white wine and simmer 1–2 minutes to reduce slightly.
4. Finish sauce: Stir in lemon juice, capers, and the remaining 2 tbsp (30 g) butter, swirling until butter melts and sauce is glossy. Taste and adjust seasoning.
5. Serve: Spoon lemon butter sauce over fillets, sprinkle with chopped parsley, and serve immediately with lemon wedges.