Crispy Pan-Seared Humpty Doo Barramundi

Instructions

1. 1

   Pat the barramundi fillets completely dry with paper towels and season both sides with salt, pepper, and paprika.

2. 2

   Heat olive oil in a large skillet over medium-high heat until shimmering but not smoking.

3. 3

   Gently place the barramundi fillets skin-side down (if skin-on) or presentation-side down into the hot pan. Press down lightly with a spatula for 10 seconds to prevent curling.

4. 4

   Cook undisturbed for 4-5 minutes until the edges turn opaque and a golden crust forms on the bottom.

5. 5

   Carefully flip the fillets and add butter to the pan. Tilt the pan and baste the fish with the melted butter.

6. 6

   Add minced garlic and fresh thyme to the butter, cooking for 30 seconds until fragrant.

7. 7

   Continue cooking for another 3-4 minutes, basting occasionally, until the fish flakes easily with a fork.

8. 8

   Remove from heat and immediately squeeze fresh lemon juice over the fillets, then sprinkle with lemon zest.

9. 9

   Transfer to serving plates and drizzle with the pan sauce. Garnish with fresh chopped parsley and serve immediately.