Herb Crusted Barramundi by Guy Turland

METHOD

Step 1

In a small bowl, mix together minced garlic, Dijon mustard, lemon juice, lemon zest, smoked paprika, salt, and pepper until it forms a smooth paste.

Step 2

Pat the fillets dry with paper towels. Lightly brush each fillet with olive oil, then spread a thin, even layer of the mustard-garlic-lemon mixture over the flesh side.

Step 3

Spread the chopped herbs on a plate. Press the coated side of the fish into the herbs, ensuring they stick well.

Step 4

Preheat your pan to medium-high heat.

Step 5

Place the fillets skin-side down on a pan, Crisp until golden brown. Flip carefully and cook for another 2-3 minutes until the herbs are slightly crisp and the fish is flaky.

INGREDIENTS

4 Tassal Fresh Aussie Barramundi fillets

2 cloves garlic (minced) 

1 Tbs Dijon mustard 

1 Tbs lemon juice 

1 tsp lemon zest 

1/2 tsp smoked paprika 

1/2 tsp sea salt 

1/2 tsp cracked black pepper 

1 cup fresh herbs (mix of parsley, coriander, dill, and basil – finely chopped) 

2 Tbs olive oil 

Lemon wedges (for serving)