Crispy Skin Barramundi with Lemon Herb Oil

When you want something fresh and effortless that still looks a bit fancy, this crispy skin barramundi hits the spot. The key is in the seasoning—Aromi’s Santorini Sea blend brings a burst of citrus, herbs, and sea salt that perfectly complements the fish. Paired with a simple lemon herb oil and some spring greens, it’s as beautiful on the plate as it is on the palate.

🧂 Ingredients

Serves 2

For the fish:

• 2 barramundi fillets, skin on

• 1 tsp Aromi Santorini Sea blend

• Salt & freshly cracked pepper

• 1 tbsp olive oil

For the lemon herb oil:

• 2 tbsp extra virgin olive oil

• Zest and juice of ½ lemon

• 1 tbsp finely chopped fresh parsley

• 1 tsp chopped dill (optional)

• ¼ tsp Aromi Santorini Sea

• Pinch of chilli flakes (optional)

To serve:

• Steamed green beans or asparagus

• Lemon wedges

• Crusty bread or baby potatoes (optional)

👩🍳 Method

1. Make the lemon herb oil:
   In a small bowl, whisk together the olive oil, lemon zest and juice, herbs, Santorini Sea blend, and chilli flakes if using. Set aside.

2. Prep the fish:
   Pat the barramundi skin dry with paper towel. This step is key to achieving crispy skin. Season both sides of the fish with Santorini Sea and a little extra salt and pepper.

3. Cook the fish:
   Heat olive oil in a non-stick frying pan over medium-high heat. Place the fillets skin-side down and press lightly with a spatula to keep them flat. Cook for 3–4 minutes, until the skin is golden and crisp.

4. Flip and cook for another 1–2 minutes, or until the flesh is just cooked through and flakes easily.

5. Plate it up:
   Serve the barramundi with steamed greens, a generous drizzle of lemon herb oil, and a wedge of lemon on the side. Add crusty bread or potatoes if you want to make it a little heartier.

🌿 Tip:

This dish works beautifully with salmon, snapper or trout too. Just don’t skip the Santorini Sea—it brings the dish to life!