Pan-Fried Barramundi


This is the easiest and the tastiest fish we had so far!

Prep Time:
15 mins
Cook Time:
6 mins
Total Time:
21 mins
4 servings


  • 2 (8 ounce) barramundi (Asian sea bass) fillets

  • 1 lemon, zested and sliced

  • ½ cup all-purpose flour

  • 1 teaspoon garlic powder

  • 1 teaspoon sea salt

  • 1 teaspoon freshly ground black pepper

  • ½ cup olive oil

  • ½ cup canola oil

  • 1 teaspoon truffle oil, or to taste


  1. Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.

  2. Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.

  3. Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.

Cook's Note:

You may use fresh or frozen, 8 to 12 ounce barramundi fillets.

Editor's Note:

We have determined the nutritional value of oil for frying based on a retention value of 10% after cooking. Amount will vary depending on cooking time and temperature, ingredient density, and specific type of oil used.

Nutrition Facts (per serving)

673 Calories
59g Fat
16g Carbs
23g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 673
% Daily Value *
Total Fat 59g 75%
Saturated Fat 7g 33%
Cholesterol 47mg 16%
Sodium 519mg 23%
Total Carbohydrate 16g 6%
Dietary Fiber 2g 7%
Total Sugars 0g
Protein 23g
Vitamin C 22mg 109%
Calcium 34mg 3%
Iron 7mg 38%
Potassium 366mg 8%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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