← Field Guide
Barramundi
Lates calcarifer
Iconic Aussie estuary fish — clean white flesh with a buttery flake.
Year-round (farmed); wild best in summer
From boat to bench
Wild barramundi are line-caught from tropical estuaries and tidal river systems across northern Australia. Sustainable ocean-pen farms supply year-round fish of consistent size and quality, harvested to order and chilled straight to market.
Health benefit
Rich in lean protein and omega-3 fatty acids that support heart and brain health.
Easy Recipe
Crispy-Skin Barramundi with Greens & Crushed Potatoes
Serves 2·25 minutes
Ingredients
- 2 barramundi fillets, skin on
- Sea salt, 1 tbsp olive oil, knob of butter
- Lemon to serve
- 400g baby potatoes
- 1 garlic clove, smashed
- 1 bunch broccolini, trimmed
- Extra olive oil and lemon zest
Method
- 01Boil baby potatoes in salted water until just tender, then drain.
- 02Crush gently with a fork, toss with olive oil, garlic, salt and roast at 220°C for 10 minutes until crisp.
- 03Blanch broccolini for 90 seconds, then toss with olive oil, lemon zest and salt.
- 04Pat fillets very dry and salt the skin generously.
- 05Lay skin-side down in a cold pan, then turn the heat to medium-high.
- 06Press flat for the first minute and cook 4–5 minutes until skin is crisp.
- 07Flip, add butter, baste for 30 seconds and plate over the potatoes with greens alongside and lemon.
