Crispy Skinned Barramundi With Beurre Noisette

Crispy Skinned Barramundi With Beurre Noisette

Indulge in perfectly pan-seared fish, crispy on the outside and tender inside, complemented by a nutty brown butter sauce. Served with vibrant capsicum and spring onions, it’s a delightful dish that’s quick to prepare and full of flavour.

CHEF

Diana Chan

cuisine

Western

social

Diana Chan

cooperated brands

Humpty Doo Barramundi

Norco

Crispy Skinned Barramundi With Beurre Noisette

Crispy Skinned Barramundi With Beurre Noisette

Full Recipe In details

Ingredients

  • 2 x 180g Humpty Doo Barramundi fillet
  • 100g Norco Salted Butter
  • Salt and pepper to taste
  • Olive oil for cooking

Methods

  • Preheat a non-stick pan over medium heat.
  • Season the fish with olive oil, salt and pepper. Place the fillet skin side down and pan fry for 6-7 minutes. Do not move the fish.
  • Turn it over and cook on the flesh side for 5-7 minutes or until the fish has turned completely opaque
  • Next, add in the capsicum and cook for 3 minutes before adding in the spring onions. Remove and set aside.
  • In the same pan, add in the butter and allow it to bubble and turn into a nutty brown colour. Season and pour over the fish. Serve with some greens on the side.

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