Pan Fried Barramundi with Herb Potato Salad


  • 2

    Sealord Barramundi Fillets, skin on

  • 1 tbsp

    vegetable oil

  • lemon wedges, to serve

  • Potato Salad
  • 300g

    kipfler potatoes, scrubbed

  • 3

    spring onions, finely sliced

  • 1/2 cup

    fresh herbs (parsley, mint and dill), chopped

  • 1/4 cup

    extra virgin olive oil

  • 1 tbsp

    lemon juice


  1. Steam or boil the potatoes until cooked through.
  2. Meanwhile combine the spring onions, herbs, olive oil and lemon juice in a large bowl. Season generously, with sea-salt and freshly ground black pepper.
  3. Cut the warm potatoes into bite size chunks and add them to the bowl and toss to combine.
  4. Heat the oil in a frying pan over a high heat and add the Barramundi fillets, skin side down. Cook for 3 minutes or until the skin is golden, then flip the fish over and cook the other side for a further 3-5 minutes, depending on the thickness of the fillets. Serve with the potato salad and lemon wedges.

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