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.
1 Skilletnon-stick is better to avoid fish breaking apart
1 fish spatula
Ingredients
2lbsbarramundi fillets
3tbspsolive oil, divided 2 tbsps for the fish and 1 tbsp for the sauce
1tbspbutter
2tbspscapers
1lemon
1cupgrape tomatoes
0.5cupwhite wine
3garlic cloves
0.5tspsea salt
0.5tspwhite pepperyou can also use lemon pepper or black pepper in absence of white pepper
5basil leavesoptional 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.