• Modern Australian

Pan-seared Barramundi & Asparagus

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.

Published
Servings
Serves 2
Prep Time
20m
Cooking Time
30m

Ingredients

Everything for 2 servings

  • 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

Method

1

Preheat oven to 220°C

2

Toss potatoes with olive oil, salt and pepper

3

Spread them out on a parchment-lined baking sheet and roast for 15-20 min, flipping halfway, until golden and crispy

4

Pat barramundi fillets dry and season with salt and pepper

5

Heat olive oil in a pan over medium-high heat

6

Sear fillets, skin-side down, for 3-4 min until golden

7

Flip and cook for another 2-3 min until cooked through. Set aside

8

Add garlic and asparagus to the same pan and sauté for 2-3 min

9

Add lemon juice, lemon zest and season with salt and pepper

10

Dish up roasted potatoes, seared barramundi and asparagus. Garnish with fresh herbs and lemon wedges, optional