Barramundi with Butter Sauce

Serves 4
Preparation Time 45 Mins
Level Easy
4 x 100gmKuhlbarra Fresh Barramundi Fillet – Skin-on
2 clovesGarlic
2 stalkLemon Thyme
1 tbspOlive Oil
Sea Salt & Ground Black Pepper to taste
For the Baby Spinach
60gBaby Spinach
20gOnion Dices
1 cloveGarlic Chopped
1 tbspOlive Oil
For the Nage
1 stalkCelery
2Garlic Cloves
1 stalkLeek
1.5ltWhite Wine
2 tbspWhite Peppercorn
3Peels of Lemon Skin
For the Butter Sauce
100gButter Cubes (Chilled and Hard)
½ gDill Chopped
5mlLemon Juice
½ gRed Chilli Dices
For the Hazelnut Crumb
50gTossed Hazelnut (Chopped Coarse)
50gWhite Bread Crumb
75gSoft Butter
1 tbspDijon Mustard
1 tspPink Peppercorn Crushed
For the garnish
Cress and Edible Flower
To prepare the Nage

  1. Cut all vegetables and cook in the water for 45 minutes.
  2. Reduce heat to low, put white wine and all herbs and spices in, continue cooking until liquid reduces to half.

To prepare the Butter Sauce

  1. Boiled 20g of Nage, reduce low heat and whisk in butter cubes and lemon juice.
  2. When well combined, add in red chilli and season with salt and pepper.
  3. Remove from heat and set aside.

Sautéd Baby Spinach

  1. Add olive oil into a non-stick pan over high heat with diced onion.
  2. Add diced garlic, spinach and season with salt and pepper.
  3. Remove from heat and set aside.

Hazelnut Crumb

  1. Combine all hazelnut crust ingredients and mix well.
  2. Flatten the mixture and cut to the barramundi fillet size – Freeze until hardened.

Barramundi Portion Fillet

  1. Add olive oil into a non-stick pan over medium heat. Add in diced garlic cloves and lemon thyme.
  2. Pan-fry barramundi skin side down for 2-3 minutes until the skin is brown.
  3. Turn the fillet and continue to cook on low heat for another 1-2 minutes. Remove and transfer to a baking tray.
  4. Place the hazelnut crumb mixture on top of the barramundi fillet skin.
  5. Heat under the top broiler in oven, on high until the hazelnut crumb turn into crust, this will take about 1 minute.


  1. Place the sautéd spinach on the plate and top with the barramundi fillet.
  2. Pour the butter sauce and garnish the fillet.

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