Barramundi fillet with lemon myrtle
Medium |
Preschool
Tania from SDN Ngara Nanga Mai Aboriginal Playgroup has shared a tasty recipe that she has been cooking with children and families. Try this at home for a nutritious family dinner!
Ingredients
- 1 x barramundi fillet
- 2 x Tbsp olive oil
- Ground lemon myrtle
- 1 x lemon: half for wedges and the other half for fish whilst cooking
- 20g butter.
Method
- Place olive oil on the barramundi fillet and sprinkle lemon myrtle over the skin side of the fish along with some lemon juice.
- Place butter in a pan and when the butter bubbles, place the skin side down in the pan
- Cook for 2 or 3 minutes depending on fish size.
- While it is cooking, sprinkle lemon myrtle and lemon juice on the upside of the fish.
- When the skin side is golden brown, turn it over and cook for a further 2 minutes.
- Serve with cooked rice and steamed vegetables in season.
