Cooking Times

15 min
Prep Time
10 min
Cook Time
25 min
Total Time

Ingredients (8 items)

4.00 pieces Barramundi fillets
skin-on, 200g each
2.00 tsp Lemon myrtle
ground native spice
3.00 tbsp Macadamia oil
Australian macadamia oil
2.00 tbsp Bush tomatoes
ground, or sun-dried tomatoes
1.00 tsp Sea salt
Australian sea salt
2.00 pieces Lime
juiced
0.50 tsp Native pepper
pepperberry, or black pepper
100.00 g Samphire
sea beans, for garnish

Instructions (6 steps)

1
Mix lemon myrtle, bush tomatoes, salt, and native pepper.
2
Rub spice mixture all over barramundi fillets.
3
Heat macadamia oil in large pan over medium-high heat.
4
Cook fish skin-side down for 4 minutes until crispy.
4 minutes
5
Flip and cook 3 more minutes until just cooked through.
3 minutes
6
Serve with lime juice and blanched samphire.