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Satueed Barramundi with Lemon Butter

Adapted from The Better Fish.

Our fridge is pretty scarce – this meal planning and budgeting thing sure is reducing the amount of food wastage in our household! But it does mean that sometimes I run out of ingredients.

Last week, I introduced the Barramundi fish (aka Asian Seabass), touted as an eco-friendly, healthy and affordable option. I had been cooking it using the Lemon Butter recipe but I guess I’d been using so much dried parsley that I was out completely!

The Better Fish has dozens of great recipes for Barramundi, so I searched through them all to find one for which I had the necessary ingredients on hand. And here, I present to you the Sauteed Barramundi with Lemon Butter.

Sauteed Barramundi with Lemon Butter

Ingredients:

  • 2 Barramundi fillets
  • 2 tsp olive oil
  • 2 TBS butter
  • 2 TBS minced garlic (easy, if you follow this)
  • 3 TBS freshly squeezed lemon juice
  • 3/4 tsp dried basil leaves
  • Salt, to taste
  • Red onion, diced (optional)
  • Tomato, diced (optional)
  • 2 tsp minced garlic (optional)
  • Vinegar (optional)
  • Garlic salt (optional)

Directions:

Step 1: Wash the fillets and pat dry with paper towel.

Step 2: Saute the garlic in butter until it starts to turn golden.

IMG_20160204_171059

Step 3: Stir in the lemon juice and basil. Add salt to taste.

IMG_20160204_171351

Step 4: Brush the fillets with olive oil on both sides.

IMG_20160204_170310

Step 5: Pan fry the fillets on high heat for 3 minutes. Flip, then cook for another 1-2 minutes (or until fish is cooked).

IMG_20160204_171515

Step 5: Transfer the fish to a serving platter, then pour the sauce from the pan on top.

IMG_20160204_172406

Step 6: (Optional) In a small bowl, mix some diced red onions, diced tomatoes and minced garlic. Season to taste with some garlic salt, then cover with vinegar and stir. This garnish was served in the Philippines with milk fish, but I couldn’t stop eating it with the Barramundi! Alternatively, serve with just the diced tomatoes (pictured above).

IMG_20160204_175708

Sauteed Barramundi with Lemon Butter

  • Servings: 2
  • Difficulty: easy
  • Print

Ingredients:IMG_20160204_175659

  • 2 Barramundi fillets
  • 2 tsp olive oil
  • 2 TBS butter
  • 2 TBS minced garlic (easy, if you follow this)
  • 3 TBS freshly squeezed lemon juice
  • 3/4 tsp dried basil leaves
  • Salt, to taste
  • Red onion, diced (optional)
  • Tomato, diced (optional)
  • 2 tsp minced garlic (optional)
  • Vinegar (optional)
  • Garlic salt (optional)

Directions:

Step 1: Wash the fillets and pat dry with paper towel.

Step 2: Saute the garlic in butter until it starts to turn golden.

Step 3: Stir in the lemon juice and basil. Add salt to taste.

Step 4: Brush the fillets with olive oil on both sides.

Step 5: Pan fry the fillets on high heat for 3 minutes. Flip, then cook for another 1-2 minutes (or until fish is cooked).

Step 6: (Optional) In a small bowl, mix some diced red onions, diced tomatoes and minced garlic. Season to taste with some garlic salt, then cover with vinegar and stir. This garnish was served in the Philippines with milk fish, but I couldn’t stop eating it with the Barramundi! Alternatively, serve with just the diced tomatoes.

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