Homemade crispy and tasty Barramundi recipe

Dry barramundi fillets with paper towels.

Season with sea salt on both sides.

Heat avocado oil in a large oven-safe pan over medium-high heat. Pan fry barramundi fillets skin side down. Press them for 10 seconds each. Cook the fish without flipping to the other side for about 3 minutes until the skin gets crispy.

Put the oven-safe pan in a preheated oven at 200°C and cook the fish thoroughly for about 10 minutes. Take out when ready and set aside. Heat butter in a small light-coloured pot for about 3 minutes until browned. Transfer to a small bowl and add lemon juice, sea salt, and pepper. Add chopped parsley.

Blanch asparagus after trimming by putting it in a pot of boiled salt water for a couple of minutes. Take out immediately and ice bath until cool. Drain and set aside.

Assemble the dish by putting crispy skin fish, asparagus and lemon wedges. Drizzle the butter sauce right before serving.