Pan-Seared Barramundi with Italian Salsa Verde by Chef Kyung-Up Lim

Cook time:
Serves 4 Ingredients: 1 cup - roughly chopped Italian flat leaf parsley, 1 cup - arugula, 1 cup - extra virgin olive oil, 1/4 cup - capers, chopped, 3 - anchovy fillets, chopped, 2 cloves - garlic, minced, 2 - lemons, juiced and zest of 1 lemon, Salt and pepper to taste, 4 - barramundi fillets, skin-on, 2 tablespoon - sunflower seed oil or vegetable oil, 1 tablespoon - unsalted butter, 1 sprig - thyme, 1 clove - garlic, Salt and pepper to taste,
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Chef Inspired

Pan-Seared Barramundi
with Italian Salsa Verde by Chef Kyung-Up Lim

  • 10m prep
  • 20m cook
  • Serves 4
  • RECIPE CREATED BY
    Kyung-Up Lim

  • Pairs with White Wine

  • Perfect for Holiday Dinners

  • Perfect for Date Night

Ingredients

For Italian Salsa Verde
  • 1 cup roughly chopped Italian flat leaf parsley
  • 1 cup arugula
  • 1 cup extra virgin olive oil
  • 1/4 cup capers, chopped
  • 3 anchovy fillets, chopped
  • 2 cloves garlic, minced
  • 2 lemons, juiced and zest of 1 lemon
  • Salt and pepper to taste
For the Fish
  • 4 barramundi fillets, skin-on
  • 2 tablespoon sunflower seed oil or vegetable oil
  • 1 tablespoon unsalted butter
  • 1 sprig thyme
  • 1 clove garlic
  • Salt and pepper to taste

Graceful and elegant, this crispy pan-seared barramundi makes the perfect power lunch.

Recipe courtesy of Chef Kyung-Up Lim of Michael’s New York.

  1. Step 1 Mix all the salsa verde ingredients together. Season it with salt and pepper to taste and set aside.
  2. Step 2 Season the fish on both sides with salt and pepper. Heat large non-stick sauté pan over high heat with oil. Once the oil is smoking add the barramundi, skin side down. Immediately press the fish down with a spatula, pressing the skin to contact the pan.
  3. Step 3 Press each piece of fish until all of them are flat. Reduce the heat to medium-high and continue to cook until the skin has become crispy, about 3 to 4 minutes.
  4. Step 4 Add butter, garlic, and thyme sprig and mount the butter on top of fish for 30 seconds.  Turn off the heat and check the doneness of the fish by inserting a metal skewer or a fork in the thickest part of the fish. After 5 seconds remove the utensil.  Touch the utensil with your hand; if the skewer is warm the fish is done.
  5. Step 5 To serve, arrange the barramundi on a plate. Add a good tablespoon of salsa verde on top or around the crispy fish. And serve it with a lemon wedge.
Suggested sides
  • Sautéed
    Greens
  • Orzo
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