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.
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!
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.
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.
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.
Barramundi in Capers Lemon Sauce
- 1 Skillet non-stick is better to avoid fish breaking apart
- 1 fish spatula
- 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
- 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:).
- 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.
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.
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.
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!!
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