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.

RecipesAll recipesChef InspiredPan-Seared Barramundi with Italian Salsa Verde by Chef Kyung-Up Lim