Barramundi with Citrus-Spiced Potatoes and Dill Aioli Recipe

Barramundi with Citrus-Spiced Potatoes and Dill Aioli Recipe


Perfectly cooked barramundi boasts a delightfully crisp skin, while citrus-spiced orange potatoes add a vibrant touch. A creamy dill aioli complements each bite, creating a delightful dance of textures and flavours. This dish is a perfect fusion of comforting and sophisticated, ideal for a special meal that will leave you wanting more.


  • 4 barramundi fillets (about 150g each)
  • 500g Prince of Orange potatoes, sliced
  • 2 tbsp olive oil
  • 1 tsp orange zest
  • 1/2 tsp paprika
  • Salt and pepper
  • 100g mayonnaise
  • 1 garlic clove, minced
  • 1 tbsp fresh dill, chopped
  • Juice and zest of 1 lemon
  • 2 tbsp butter


  1. Prepare the Potatoes
    1 Prepare the Potatoes

    Boil sliced orange potatoes until tender. Toss with olive oil, orange zest, salt, and a pinch of paprika, then roast until crispy.

  2. Make the Dill Aioli
    2 Make the Dill Aioli

    Mix mayonnaise with minced garlic, chopped dill, lemon juice, and zest until smooth.

  3. Cook the Barramundi
    3 Cook the Barramundi

    Heat olive oil and a knob of butter in a pan. Season flathead fillets with salt and pan-fry until crispy, about 4 minutes on the skin side and 2 minutes on the other. Serve immediately alongside the fennel salad and a dollop of the citrus mint yoghurt.

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