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

Recipe Summary

15 mins
6 mins
21 mins
4 servings


Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.

  • 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.

  • 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

673 calories; protein 23g; carbohydrates 15.8g; fat 58.7g; cholesterol 46.9mg; sodium 519.1mg. Full Nutrition

Reviews (1)

1 Ratings
  • 5 star values: 0
  • 4 star values: 1
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
We started with frozen fillets thawed in hot water. After 5 minutes I removed the fillets patted them dry and dredged them in the spiced flour. I put the zest in the pan with the olive oil. Rice and broccoli florets were the sides. Boen chardonnay 2017 was just right with this delicate dish. Read More