Pan-seared Barramundi & Asparagus
Josh Ball
Rated 3.0 stars by 2 users
Category
Meal
Servings
2
Prep Time
20 minutes
Cook Time
30
Day 3: Pan-Seared Barramundi & Asparagus
Feeling like skipping the usual roasted turkey or ham this Christmas? We’ve got you! Take a fresh, summery detour with this Pan-Seared Barramundi with Asparagus by @mirandamakesfood.
Flaky, golden barramundi served on a bed of zesty lemon garlic asparagus and crispy roast potatoes — light, tasty, and perfect for festive lunches or whenever you want something a little different this holiday season. Quick to cook, easy to plate, and guaranteed to impress… yes, even your “I only eat turkey” uncle would agree.
Ingredients
- 2 barramundi fillets (skin on or off, your choice)
- 2 medium potatoes, coarsely chopped
- 1 bunch asparagus, trimmed
- 2 tbsp olive oil
- 1 garlic clove, minced
- Zest and juice of 1/2 lemon
- Fresh parsley, chopped
- Salt & pepper
Directions
Preheat oven to 220°C
- Toss potatoes with olive oil, salt and pepper
- Spread them out on a parchment-lined baking sheet and roast for 15-20 min, flipping halfway, until golden and crispy
- Pat barramundi fillets dry and season with salt and pepper
- Heat olive oil in a pan over medium-high heat
- Sear fillets, skin-side down, for 3-4 min until golden
- Flip and cook for another 2-3 min until cooked through. Set aside
- Add garlic and asparagus to the same pan and sauté for 2-3 min
- Add lemon juice, lemon zest and season with salt and pepper
- Dish up roasted potatoes, seared barramundi and asparagus. Garnish with fresh herbs and lemon wedges, optional
