The best way to cook barramundi is to pan-sear it with a little olive oil, skin-side down, until the skin is crispy and the flesh is opaque and flakes easily. For a delicious meal, serve it with a squeeze of lemon and a side of seasonal vegetables.

To cook barramundi in a pan, season the fillets with salt and pepper, then heat a tablespoon of oil in a non-stick pan over medium-high heat. Cook the fillets skin-side down for 3-4 minutes until crispy, then flip and cook for another 2-3 minutes until the fish is opaque and flakes easily with a fork.

Cook barramundi in a preheated oven at 200°C for 12-15 minutes, or until the fish flakes easily with a fork.

To cook barramundi fillets, preheat your oven to 200°C, season the fillets with salt, pepper, and a drizzle of olive oil, then bake for 12-15 minutes until the fish is opaque and flakes easily with a fork. For a crispy skin, pan-fry the fillets skin-side down in a hot non-stick pan for 3-4 minutes, then flip and cook for an additional 2 minutes.

Preheat the oven to 200°C (392°F). Place barramundi fillets on a lined baking tray, season with salt, pepper, and a drizzle of olive oil, then bake for 12-15 minutes until the fish is opaque and flakes easily with a fork.

Yes, barramundi is a healthy choice as it is rich in omega-3 fatty acids, which support heart and brain health, and is a good source of lean protein. It is also low in mercury compared to other fish, making it a safe option for regular consumption.

Cook barramundi fillets in a pan over medium-high heat for about 3-4 minutes on each side, or until the flesh is opaque and flakes easily with a fork.

The best way to cook barramundi fillets is to pan-sear them with a little olive oil, skin-side down, over medium-high heat for about 3-4 minutes until the skin is crispy, then flip and cook for another 2-3 minutes until the flesh is opaque. For a delicious finish, squeeze fresh lemon juice over the fillets and season with salt and pepper to taste.

Pan fry barramundi for 3-4 minutes on each side over medium-high heat until the flesh is opaque and flakes easily with a fork. Ensure the internal temperature reaches 63°C for safe consumption.