Crispy skin barramundi

Crispy skin barramundi
  • 0:20 Prep
  • 0:30 Cook
  • 4 Servings
  • Capable cooks

Crispy skin barramundi

by Curtis Stone

Curtis Stone’s delicious crispy skin barramundi with seasonal roasted potatoes, green beans, navel orange and warm citrus vinaigrette.

Featured in
Coles Magazine, Fish recipes


  • 4 barramundi fillets, 170g each, skin on
  • 1 tablespoon olive oil
  • 6 brushed potatoes, peeled and each cut into 4 uneven shaped pieces
  • 3 tablespoons olive oil, divided
  • 1 tablespoon parsley leaves, finely chopped
  • 400g green beans, ends trimmed
  • 1 ripe navel orange, segments only, divided
  • 3 tablespoons olive oil
  • 1/2 teaspoon coriander seeds, coarsely crushed with a mortar and pestle
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon fresh whole coriander leaves


  • Step 1
    Preheat oven to 220°C with a baking tray inside and bring a large pot of salted water to the boil.
  • Step 2
    Toss the potatoes with 2 tablespoons of oil in a large mixing bowl and season with salt and pepper. Bake in a single layer for 15 minutes in the pre-heated baking tray. Turn and bake for another 10-15 minutes until golden brown and easily pierced with a fork. Remove and sprinkle with parsley.
  • Step 3
    Boil the green beans for 3-4 minutes or until tender but still crisp. Remove from water and place on a tray to cool slightly.
  • Step 4
    For the vinaigrette, heat 3 tablespoons of oil with crushed coriander seeds in a small saucepan over medium heat for 5 minutes or until fragrant. Remove from heat. Strain the oil and discard the seeds. In a mixing bowl, slowly whisk the oil into the orange juice. Season with salt and pepper, stir in the coriander leaves and add 2 roughly chopped orange segments.
  • Step 5
    Meanwhile, pat dry the barramundi fillets with a paper towel. Gently score the skin with a sharp knife, making small parallel cuts that slightly penetrate the skin, but not the flesh. Season each side. Heat 1 tablespoon of oil in a large non-stick frying pan over a medium-low heat. Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown.
  • Step 6
    Turn the fillets and cook for another 1-2 minutes, or until just cooked through. Remove from the pan to rest for 1 minute.
  • Step 7
    Heat the remaining 1 tablespoon of oil in a separate medium frying pan and cook the green beans over a medium heat for 3-4 minutes. Gently toss in remaining orange segments and season to taste. Remove from the heat.
  • Step 8
    Arrange the barramundi, potatoes and green beans on 4 plates, drizzling vinaigrette over and around the fish. Serve.


  • 2748 kj


  • 28.9g

    Fat Total

  • 4.4g

    Saturated Fat

  • 12.2g


  • 38.5g


  • 139mg


  • 146mg


  • 10g

    Carbs (sugar)

  • 63.6g

    Carbs (total)

All nutrition values are per serve
  • Author: Curtis Stone
  • Image credit: (N/A)
  • Publication: Coles



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