Barramundi with Lemon Butter

Adapted from an internet recipe.

This is a fast and easy method of cooking not only Barramundi but any whitefish, like Pangasius.

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Prep Time 5

Cook Time 10

Total Time 15

Course Main Dish

Servings servings

Ingredients

2 fillets Barramundi, cut each fillet in half to make 4 pieces
olive oil, as needed
salt, to taste
2 tablespoons butter
1 clove garlic, smashed and finely minced
2 tablespoons fresh lemon juice
¾ tablespoon dried basil, or 5 fresh basil leaves, minced

Instructions

Heat a small saucepan over medium heat and cook the garlic in the butter for about 2 minutes until fragrant and golden, then stir in the lemon juice and about ¾ of the basil, add salt to taste, and set aside.
Heat a large non stick skillet to medium heat. Pat each piece of fish dry then coat each side with a bit of olive oil. Add the fish to the pan, skin side down and cook for about 3 minutes, the edges should turn golden brown, gently flip each piece over and cook for another 1-2 minutes, the fish should flake easily with a fork.
Remove the fish from the pan to plates and spoon the sauce over the fillets and sprinkle the remaining basil on top. Enjoy.

Notes

In Tesco, Barramundi is sold at about 68 Baht/fish, ocean farmed is normally sold in open markets by the kilo and it is just slightly more than the Tesco fish. One fish will be 2 fillets, cut each fillet in half and there is your 4 pieces. Using Barramundi from Tesco, this is about $1 per serving for 2 servings. Pangasius would be slightly less.