Pan-Fried Barramundi with Tangy Tomato Salad

Cook time:
Serves 3 Ingredients: 12 oz - barramundi fillets , 2 - plum tomatoes, diced small, 1 - small red onion, diced small, 1 - garlic clove, minced, 1/2 - lime, juiced, 1/2 - lemon, juiced, 6 - cilantro leaves, chopped, 4 tablespoons - canola oil, 1/4 cup - cornstarch, 1/4 cup - flour, ½ head - iceberg lettuce, Salt and pepper,
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Pan-Fried Barramundi with Tangy Tomato Salad

  • 10m prep
  • 10m cook
  • Serves 3
  • RECIPE CREATED BY
    Team Australis

  • Pairs with Iced Tea

  • Perfect for Weeknights

  • Perfect for Families

Ingredients

  • 12 oz barramundi fillets
  • 2 plum tomatoes, diced small
  • 1 small red onion, diced small
  • 1 garlic clove, minced
  • 1/2 lime, juiced
  • 1/2 lemon, juiced
  • 6 cilantro leaves, chopped
  • 4 tablespoons canola oil
  • 1/4 cup cornstarch
  • 1/4 cup flour
  • ½ head iceberg lettuce
  • Salt and pepper

Simple, fresh and fast. This easy pan-fried barramundi is ready in under 30 minutes, making it perfect for healthy eaters on the go.

Paired with a delicious, tangy tomato salad and crisp iceberg lettuce, this recipe is sure to become a household staple for lunch or dinner. Recipe by Chef Kelly Armetta. Food styling & photography by Nicole Gaffney.

  1. Step 1Toss together tomatoes, onions, garlic, lemon and limes juices, two tablespoons of oil and cilantro.
  2. Step 2Heat a nonstick pan on medium heat and add remaining oil.
  3. Step 3Season barramundi fillets with salt and pepper.
  4. Step 4Dredge fish in flour/cornstarch and shake off the excess.
  5. Step 5Add the barramundi to pan and fry on both sides for 3 to 4 minutes or until you can easily flake with a fork.
  6. Step 6Place lettuce on the plate, place barramundi on lettuce leaves,  and top tomato mixture onto fish.
3.5/5 (10 Reviews)
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