Introduction
Cooking delicious fish at home can be a rewarding experience, allowing you to enjoy a healthy meal with vibrant flavors. One of the best fish to prepare is barramundi, known for its mild taste and flaky texture. This article details a straightforward recipe for crispy skin barramundi fillets, perfect for any occasion.
Ingredients
– 2 barramundi or other fish fillets (180g/6oz each), skin on, pin boned
– 2 tablespoons olive oil (or vegetable, canola, or grapeseed oil)
– 3/4 teaspoon cooking/kosher salt (or 1/2 teaspoon table salt)
– 1/4 teaspoon black pepper
– Sauces and sides of your choice
Prep Time
Preparation for this recipe requires some steps for optimal results. Expect to spend about 15 minutes preparing the fish, including drying and seasoning, plus an additional hour if you choose to refrigerate it for extra crispiness.
Cook Time, Total Time, Yield
Cook time can vary depending on the thickness of your fillets. For thin fillets, you’ll need about 5 to 6 minutes total cooking time, while thicker fillets will take around 15 minutes, including oven time after pan-searing. In total, this recipe takes about 30 minutes to complete. The yield is 2 servings.
Instructions
1. **Preparation:**
For fillets thicker than 2.5 cm (1 inch), it’s best to finish cooking them in the oven. Use a non-stick, oven-proof pan if available. Preheat the oven to 200°C/390°F (180°C fan) if using thicker fillets.
2. **Cooking:**
Pat the skin dry with paper towels. For extra crispiness, leave the fish fillets in the fridge, skin side up and uncovered, for an hour. For thick fillets, score the skin by making 4 cm (1.6 inch) slashes 1 cm (0.4 inch) apart, cutting 2–3 mm (0.1 inch) deep through the skin and slightly into the flesh. Season both the flesh and skin with salt and pepper just before cooking.
Heat oil in a non-stick pan over medium-high heat until you see the first small wisps of smoke. Place one fillet into the pan, skin side down. Press down lightly for 10 seconds to ensure the skin seals flat against the hot surface. Repeat with the other fillet. Cook the skin side for 2 to 3 minutes until it’s crispy and golden.
For thick fillets, transfer the pan to the oven and bake for 10 minutes (do not flip; keep skin side down) or until the internal temperature reaches 55°C/131°F. For thin fillets, turn and cook the flesh side in the pan.
Transfer the fish to a rack with the skin side up and let it rest for 3 minutes. Serve the fish skin side up. Avoid pouring sauce on the skin until just before serving to maintain its crispiness.
Notes
Fish options include barramundi, bream, blue eye cod, cod, jewfish, ocean perch, orange roughy, sea bass, salmon, snapper, tilapia, and trout. If using table salt instead of cooking/kosher salt, use less due to its finer grain. For fillets thicker than 2.5 cm (1 inch), finishing in the oven ensures even cooking. If you don’t have an oven-proof pan, transfer the seared fish to a pre-heated tray for baking. To score the skin, grip the flesh on either side of where you want to cut to tighten the skin, making it easier to cut. Cooking time may vary depending on the thickness of the fillet. Enjoy your perfectly cooked barramundi!
Detailed Directions and Instructions
Preparation
– For fillets thicker than 2.5 cm (1 inch), it’s best to finish cooking in the oven.
– Use a non-stick, oven-proof pan if available.
– Preheat the oven to 200°C/390°F (180°C fan) if using thick fillets.
Cooking
– Pat the skin dry with paper towels. For extra crispiness, leave the fish fillets in the fridge, skin side up and uncovered, for an hour.
– For thick fillets, score the skin by making 4 cm (1.6 inch) slashes 1 cm (0.4 inch) apart, cutting 2–3 mm (0.1 inch) deep through the skin and slightly into the flesh.
– Season both the flesh and skin with salt and pepper just before cooking.
– Heat oil in a non-stick pan over medium-high heat until you see the first small wisps of smoke.
– Place one fillet into the pan, skin side down. Press down lightly for 10 seconds to ensure the skin seals flat against the hot surface. Repeat with the other fillet.
– Cook the skin side for 2 to 3 minutes until it’s crispy and golden.
– For thick fillets, transfer the pan to the oven and bake for 10 minutes (do not flip; keep skin side down) or until the internal temperature reaches 55°C/131°F.
– For thin fillets, turn and cook the flesh side in the pan.
– Transfer the fish to a rack with the skin side up and let it rest for 3 minutes.
– Serve the fish skin side up. Avoid pouring sauce on the skin until just before serving to maintain its crispiness.
Notes
Fish Options
– Fish options include barramundi, bream, blue eye cod, cod, jewfish, ocean perch, orange roughy, sea bass, salmon, snapper, tilapia, and trout.
Salt Guidelines
– If using table salt instead of cooking/kosher salt, use less due to its finer grain.
Oven Finishing
– For fillets thicker than 2.5 cm (1 inch), finishing in the oven ensures even cooking.
Pan Transfer
– If you don’t have an oven-proof pan, transfer the seared fish to a pre-heated tray for baking.
Scoring the Skin
– To score the skin, grip the flesh on either side of where you want to cut to tighten the skin, making it easier to cut.
Cooking Time Variations
– Cooking time may vary depending on the thickness of the fillet.
Cook techniques
Preparation of Fish Fillets
For fillets thicker than 2.5 cm (1 inch), finish cooking in the oven to ensure even cooking. Use a non-stick, oven-proof pan if available and preheat the oven to 200°C/390°F (180°C fan).
Achieving Crispy Skin
Pat the skin dry with paper towels. For extra crispiness, leave the fish fillets in the fridge, skin side up and uncovered, for an hour. Score the skin by making slashes about 1 cm (0.4 inch) deep, 2–3 mm (0.1 inch) apart, which helps the skin crisp up.
Cooking in a Pan
Heat oil in a non-stick pan over medium-high heat until it starts to smoke. Place fillets skin side down and press lightly for 10 seconds to secure contact with the pan. Cook for 2 to 3 minutes until the skin is crispy and golden.
Finishing in the Oven
For thick fillets, after searing, transfer the pan to the oven and bake for 10 minutes without flipping, ensuring that the skin side remains down until the internal temperature reaches 55°C/131°F.
Serving the Fish
After cooking, transfer the fish to a rack with the skin side up and let it rest for 3 minutes. Serve the fish skin side up, avoiding pouring sauces on the skin until just before serving to keep it crispy.
FAQ
What types of fish can I use for this recipe?
You can use barramundi, bream, blue eye cod, cod, jewfish, ocean perch, orange roughy, sea bass, salmon, snapper, tilapia, and trout.
Why should I leave the fish skin side up in the fridge before cooking?
Leaving the fish in the fridge, skin side up and uncovered, helps to dry out the skin, making it crispier when cooked.
How do I know when the fish is cooked properly?
For thick fillets, ensure the internal temperature reaches 55°C/131°F. You can also check if the flesh flakes easily with a fork.
Can I use a different type of salt?
Yes, you can use table salt, but be cautious as it has a finer grain. Use less compared to cooking or kosher salt.
What if I don’t have an oven-proof pan?
If you don’t have an oven-proof pan, you can sear the fish in a regular pan and transfer it to a pre-heated tray for baking in the oven.
Conclusion
Cooking barramundi or other fish fillets to perfection involves proper preparation and attentive cooking techniques. By searing the fish skin-side down for a crispy finish and finishing thicker fillets in the oven, you can achieve a delightful texture and flavor. Always remember to season appropriately and allow the fish to rest before serving for the best results. Enjoy your delicious fish paired with sauces and sides of your choice for a remarkable meal.
More recipes suggestions and combination
Herb-Crusted Barramundi
Mix fresh herbs like parsley, dill, and thyme with breadcrumbs and olive oil. Press the mixture onto the fish fillets before cooking for an herby, crunchy texture.
Citrus-Glazed Salmon
Create a tangy glaze using orange and lemon juice, soy sauce, and honey. Brush onto salmon fillets before baking or grilling for a fresh, zesty flavor.
Spicy Fish Tacos
Season fish fillets with chili powder, cumin, and garlic powder, then grill or pan-sear them. Serve in taco shells with avocado, cabbage, and a spicy lime dressing.
Garlic Butter Barramundi
Sauté minced garlic in butter, then pour over cooked barramundi fillets. Add a squeeze of lemon juice for a rich and savory complement to the fish.
Fish and Veggie Stir-Fry
Cut fish fillets into bite-sized pieces and stir-fry with bell peppers, broccoli, and snap peas. Toss with a soy or teriyaki sauce for a quick and healthy dish.
Baked Fish with Mediterranean Vegetables
Layer fish on a bed of cherry tomatoes, zucchini, and olives. Drizzle with olive oil, sprinkle with feta cheese, and bake until cooked through for a delightful Mediterranean meal.
