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    Home » Recipes

    Skillet Barramundi with Capers Sauce

    Published: Sep 26, 2022 by Sonila · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    Barramundi is my latest discovery at Costco. I was intrigued when I read that it was an Asian sea bass and that it was a sustainable type fish. I came up with this Skillet Barramundi with Capers Sauce on the fly. It’s a fast dinner that will taste like a restaurant meal to your family.

    An oval white platter with white fish (barramundi) covered with capers and grape tomatoes.
    Skillet Barramundi with Capers Sauce

    More about Barramundi

    Barramundi is a white fish, called Asian sea bass because it grows in the Pacific waters anywhere from South Asia, South East Asia, Oceania etc.

    I first discovered the fish in the frozen fish section of Costco. At the time of writing this post, I still haven’t found the fish in other stores here in Florida but from what I see online this fish is becoming available fast in many areas.

    The frozen barramundi I bought, comes in wrapped individual fillets, usually about 2 lbs in total. I love the fact that the fillets are individually wrapped. I can just thaw 2 fillets for just my husband and myself for lunch (we are currently working from home). Once thawed, I can cook lunch in 10-15 minutes max.

    Or I use the whole bag for a family dinner. Again, it’s convenient since it cooks so fast. We usually have lots of after school activities with the kids, so an easy, quick dinner (but also healthy) is a must for us!

    Barramundi fish fillets on a square platter, uncooked.
    Barramundi Fillets

    Capers, Lemon Sauce

    This capers lemon sauce is so easy to make, takes few minutes to put together and looks great on any white fish.

    I know not everyone is a fan of capers, so if you don’t like capers use a dill butter sauce with lemon. It won’t replace the taste of capers but it tastes great over any fish.

    Since barramundi fish is so mild, I feel the capers lemon sauce with garlic and the grape tomatoes adds flavor, color and texture to the fish.

    I try to cook the sauce and fish simultaneously, it takes a bit of multitasking. But once sauce and fish are ready, you can serve the fish on a platter and spoon the sauce and other ingredients on top. Then garnish with some fresh basil.

    A dish sauce pan with grape tomatoes, capers and lemon sauce.
    Capers Lemon and Grape Tomatoes Sauce

    How To Serve Barramundi?

    I usually serve fish with salads and maybe a side of rice, quinoa or orzo. The last time I cooked barramundi, I served it with orzo as seen below. Orzo cooks fast and it’s a great side dish.

    Barramundi fish served on a plate with orzo and covered with capers, tomato sauce. There's a platter with the rest of the fish in the background.
    Barramundi and orzo

    Tips & Notes

    Here are some extra tips for this recipe.

    • If fish fillets have skin on, leave it. When searing in the skillet cook skin side down first, then flip it over and continuer as recipe instructs. Leave the skin side cooking for an extra minute compared to the side with no skin.
    • If you don’t have time to make the capers sauce, add a little bit of butter to the skillet during the last minute of searing. Then top off with fresh dish and drizzle some fresh lemon juice over the fish. It’ll taste great too:).
    • You can grill the fish like you do salmon, just maybe use less time since the fillets are a bit thinner than salmon fillets.
    Ingredients for capers lemon sauce: grape tomatoes, butter, capers, white wine, capers, lemon, garlic and olive oil.
    Ingredients for Capers Lemon Sauce
    Barramundi fish, cooked is served on an oval platter and covered with a capers sauce that has lemon and grape tomatoes.

    Barramundi in Capers Lemon Sauce

    Sonila
    This skillet barramundi recipe with capers and lemon sauce makes for such an easy, gourmet and healthy dinner. We serve it with salad and orzo but you can also serve it with rice, pasta or steamed vegetables.
    Print Recipe Pin Recipe
    Prep Time 5 mins
    Cook Time 15 mins
    Total Time 20 mins
    Course Main Course
    Cuisine Fusion
    Servings 4 servings
    Calories 357 kcal

    Equipment

    • 1 Skillet non-stick is better to avoid fish breaking apart
    • 1 fish spatula

    Ingredients
      

    • 2 lbs barramundi fillets
    • 3 tbsps olive oil, divided 2 tbsps for the fish and 1 tbsp for the sauce
    • 1 tbsp butter
    • 2 tbsps capers
    • 1 lemon
    • 1 cup grape tomatoes
    • 0.5 cup white wine
    • 3 garlic cloves
    • 0.5 tsp sea salt
    • 0.5 tsp white pepper you can also use lemon pepper or black pepper in absence of white pepper
    • 5 basil leaves optional for garnish

    Instructions
     

    • Drain capers and set aside. You can use grape tomatoes whole or cut them in half. Either way rinse and let them dry before. Mince garlic and set aside.
    • Season barramundi fillets with salt and pepper to taste. Capers might be salty so keep that in mind and maybe don't overdo the salt.
    • Add skillet to stovetop, medium to high heat. Add 2 tbsps of olive oil then once hot add barramundi fillets. Let cook without disturbing them for 3-4 minutes. Flip with a fish spatula. Let cook on the other side for 3-4 minutes as well. Fish will turn white (in raw form it looks light pink). Remove fish when cooked and place on a serving platter.
    • Use a sauce pan and add the remaining olive oil in medium heat. Add garlic and sautee until aromatic. Add capers and lemon juice. In about a minute or two, add white and let cook until alcohol evaporates. Add the grape tomatoes and lower heat to low-medium. Once the tomatoes' skin start wrinkling a bit, add butter and let it melt. Pour right away over the fish and serve warm with your favorite side dishes.
    • Garnish with fresh basil leaves for a bright look:).

    Notes

    • I find that 2 lbs of barramundi is easier to cook in skillet in one round plus it is the perfect dinner size for my family of 4. I rarely have any leftovers but it’s ok because since it is so fast to cook, I don’t mind making it fresh anytime. 

    Nutrition Label

    Nutrition Facts
    Barramundi in Capers Lemon Sauce
    Amount Per Serving
    Calories 357 Calories from Fat 135
    % Daily Value*
    Fat 15g23%
    Saturated Fat 3g19%
    Monounsaturated Fat 9g
    Cholesterol 114mg38%
    Sodium 528mg23%
    Potassium 848mg24%
    Carbohydrates 6g2%
    Fiber 1g4%
    Sugar 2g2%
    Protein 47g94%
    Vitamin A 328IU7%
    Vitamin C 20mg24%
    Calcium 47mg5%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.

    Nutrition

    Calories: 357kcalCarbohydrates: 6gProtein: 47gFat: 15gSaturated Fat: 3gMonounsaturated Fat: 9gCholesterol: 114mgSodium: 528mgPotassium: 848mgFiber: 1gSugar: 2gVitamin A: 328IUVitamin C: 20mgCalcium: 47mgIron: 2mg
    Keyword barramundi
    Tried this recipe?Mention @mediterranean_latin_love or tag #mediterraneanlatinloveaffair!
    What does Barramundi fish taste like?

    Barramundi is a white fish, it has a mild and buttery taste. It cooks easily on the skillet or oven. Its flesh is firm, similar to a Chilean seabass so it doesn’t break apart while cooking.

    Is Barramundi and Sea-Bass the same fish?

    Barramundi is an Asian seabass. If you’re familiar to Chilean seabass or Mediterranean Branzino, this will be a similar fish but not the same. I personally found the taste to be in between a seabass and halibut.

    Is Barramundi a sustainable fish?

    I read once that barramundi can be farmed without antibiotics or additional meds. Which makes it easier to farm and sustainable growth.

    If you would like to save this recipe for later, please save the below image to your boards in Pinterest. Let me know in comments if you have any questions:). Thank you!!

    Instagram: mediterranean_latin_love or Twitter: MediterrLatin or Facebook: Mediterranean Latin Love Affair.

    An image prepared for Pinterest. It shows a picture of a platter with barramundi fish topped with capers sauce, grape tomatoes and garnished with fresh basil.
    Barramundi in Capers and Lemon Sauce

    Other Fish Recipes From My Blog

    Feel free to check other seafood recipes from my blog. Thank you:)))

    • Cast Iron Chilean Sea-Bass
    • Baked Snapper
    • Baked Branzino
    • Halibut & Couscous
    • Shrimp & Polenta
    • Salmon with Dijon & Tarragon Sauce

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    Filed Under: Main Dishes, Recipes Tagged With: Mediterranean Diet, Seafood

    About Sonila

    Mom of 2, wife, engineer, food blogger & recipe creator! Sonila was born in Albania, her heritage inspires her Mediterranean recipes while that of her husband the Latin ones. Sonila has 2 degrees in Engineering from University of Miami.

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    Sonila Zarate
    Sonila Zarate

    Mom of 2, wife, engineer, food blogger & recipe creator! Sonila was born in Albania, her heritage inspires her Mediterranean recipes while that of her husband the Latin ones. Sonila has 2 degrees in Engineering from University of Miami.

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