Crispy Skin Barramundi with Roasted Vegetables & Fennel Salad

Crispy skin. Flaky flesh. Clean flavours. Our new Wild-Caught Skin-On Barramundi Portions are made for plates like this — golden, centre-cut fillets served with roasted seasonal vegetables and a fresh fennel and herb salad.

You’ll need:

For the Barramundi

• 2 x 180g Porte D’Mer Wild-Caught Skin-On Barramundi Portions
• 1 tbsp olive oil
• Sea salt & cracked pepper
• Lemon slices (for serving)

For the Roasted Vegetables

• 200g baby potatoes
• 2 small carrots, halved lengthways
• Handful asparagus spears
• 1 tbsp olive oil
• Salt & pepper

For the Fennel & Herb Salad

• ½ bulb fennel, finely shaved
• Handful flat-leaf parsley
• Handful fresh dill
• Zest of ½ lemon
• Juice of ½ lemon
• 1 tbsp extra virgin olive oil
• Pinch sea salt

Method

1. 1. Roast the vegetables
      Preheat oven to 200°C. Toss potatoes and carrots with olive oil, salt and pepper. Roast for 15–20 minutes until golden. Add asparagus in the final 5 minutes.
   2. Prepare the fennel herb salad
      In a bowl, combine shaved fennel, parsley and dill. Add lemon zest, lemon juice, olive oil and a pinch of salt. Toss lightly and set aside.
   3. Cook the barramundi
      Pat the skin dry and score lightly if needed. Season generously with salt.
      Heat olive oil in a pan over medium-high heat. Place fish skin-side down and press gently for the first 20 seconds to prevent curling.
      Cook for 4–5 minutes until skin is crisp and golden. Flip and cook for a further 1–2 minutes until just cooked through.
   4. Plate
      Place roasted vegetables on the plate, top with barramundi, add fresh lemon slices and finish with the fennel herb salad.

Wild-caught quality. Centre-cut precision. Handled with care — from sea to plate.