Barramundi with Lemon Butter Sauce

Cook time:
Serves 2 Ingredients: 2 - 6-8 oz barramundi fillets, 2 teaspoons - olive or canola oil, 2 tablespoons - butter, 1 - clove of garlic, minced, 2 tablespoons - fresh or bottled lemon juice, 5 - fresh basil leaves, minced or 3/4 tablespoon dry, Salt to taste,
The Current Recipes
Everyday Staples

Sautéed Barramundi
with Lemon Butter Sauce

  • 10m prep
  • 10m cook
  • Serves 2
    Team Australis

  • Pairs With White Wine

  • Perfect for Weeknights

  • Perfect for Busy families


  • 2 6-8 oz barramundi fillets
  • 2 teaspoons olive or canola oil
  • 2 tablespoons butter
  • 1 clove of garlic, minced
  • 2 tablespoons fresh or bottled lemon juice
  • 5 fresh basil leaves, minced or 3/4 tablespoon dry
  • Salt to taste

Barramundi Lemon Butter

Simple and delicious. This will become your new favorite.

The best ingredients should speak for themselves.

  1. Step 1 Heat a small saucepan over medium heat. Gently saute the minced garlic in butter for about 2 minutes, until fragrant and golden.
  2. Step 2 Stir in the lemon juice and 3/4th of the fresh or dry basil.
  3. Step 3 Add salt to taste. Remove from heat and set aside.
  4. Step 4 Pat the barramundi fillets dry and coat both sides with olive or canola oil.
  5. Step 5 Heat a medium frying pan (nonstick if you have it) on medium-high heat. Pan fry one side for about 3 minutes. The edges should turn golden brown. Flip and cook the other side 1-2 more minutes or until fish is cooked through.
  6. Step 6 Transfer the barramundi to a serving dish. Spoon sauce over the fillets and sprinkle the remaining basil on top. Enjoy immediately!

BTW: Did you know that you can also roast Australis Barramundi straight from the freezer?

3.4/5 (700 Reviews)
Suggested sides
  • Bed of mashed
  • Chopped

Pat fish very dry before cooking.

You may also like

Something for everyone

Explore all of our delicious barramundi bites on the recipes page.

All recipes
  • The New York Times
  • Time Magazine
  • bon appetit
  • National Geographic
  • Cooking Light
  • The Alantic
  • The Oprah Magazine