Crispy Skinned Barramundi with Green Goddess Sauce

  • 25 mins Cooks in 25 mins
  • Easy Easy
  • Serves 4Serves 4


Step 1

For the sauce, combine the mayonnaise, sour cream, parsley, mint, chives, garlic and capers in the bowl of a food processor. Pulse until a smooth paste has formed. Season to taste and refrigerate until required.

Step 2

Lightly drizzle barramundi with some oil. Preheat a frying pan or BBQ to a medium heat. Add a little oil to the pan and cook barramundi skin side down for 5 minutes until skin is crisp. Turn and cook a further 5 minutes until cooked through.

Step 3

To serve, spread sauce over the base of a large platter and top with barramundi portions. Garnish with tomatoes, mint and lemon.


4 portions (approx. 500g) Tassal Cone Bay Barramundi, skin-on 



½ cup whole-egg mayonnaise 

½ cup sour cream  

1 cup parsley leaves 

½ cup mint leaves 

1 tbsp chopped chives 

1 small clove garlic, finely chopped 

½ tsp capers 

Sea salt & freshly ground black pepper, to taste 


Olive oil, for cooking 

cherry tomatoes, mint and lemon wedges, for serving 




Sauce will keep for up to 5 days in the refrigerator.