Pan-seared barramundi with native lemon myrtle, macadamia and a fresh herb salad.
Method
- Pat fish dry and score the skin lightly. Season with salt and lemon myrtle.
- Heat macadamia oil in a non-stick pan over medium-high heat.
- Place fillets skin-side down and cook 3–4 minutes until skin is crisp.
- Flip and cook 2 minutes more until just opaque in the centre.
- Serve topped with lemon zest, juice, macadamias and fresh herbs.
Peeples Choice tip
Barramundi cooks quickly; remove it from the pan just before it looks fully done — residual heat will finish it.