Crispy Skin Barramundi & Caper Salsa Verde with Lemon
September 11, 2025
This dish is all about fresh, vibrant flavours. The barramundi’s crisp skin and flakey texture complement the bright acidity of the Jaraman Sauvignon Blanc, while the capers and lemon in the salsa verde mirror the wine’s citrus and mineral notes. A fennel and apple salad adds crunch for a well-balanced pairing.
Recipe by Chef Tammy Kwok
Serves 2 | Preparation 15 mins | Cooking 10 mins
Ingredients
- 2 x 150g barramundi fillets,
skin-on (total 300g) - Salt and black pepper
- 1 tbsp olive oil
Salsa Verde
- 2 tsp capers, finely chopped
- ¼ small bunch parsley, finely chopped
- ¼ small bunch dill, finely chopped
- 1 tsp Dijon mustard
- 1 tbsp lemon juice
- 2 tbsp olive oil
Fennel Apple Salad
- 1 small fennel bulb, thinly sliced
- 1 green apple, thinly sliced
- 1 tbsp lemon juice
- 1 tbsp olive oil
Method
- Pat the barramundi fillets dry with paper towels, then sprinkle on all sides with salt. Heat the olive oil in a large frying pan over medium-high heat. Once the oil is hot, place the fish into the pan, skin-side down. Cook for 4-5 minutes, or until the skin is crisp and lightly golden. Flip and cook for a further 3-4 minutes, or until cooked to your liking.
- Meanwhile, combine the ingredients for the salsa verde in a small bowl. Season to taste with salt and pepper and set aside.
- Just before serving, combine the ingredients for the fennel and apple salad gently in a large mixing bowl.
- Divide the crispy skinned barramundi between plates and serve with the fennel-apple salad and a dollop of salsa verde on the side.
Serving Suggestions
- A small, narrow-rimmed bowl to preserve freshness, citrus, and vibrant aromatics
-
Serve at 6-8°C to bring out the wine’s depth and structure
