RECIPE OF THE MONTH | Pan Seared Barramundi w Chips & Salad


1 Barramundi Fillet (skinless)

3 Cherry Tomatoes

1 Spanish Onion

60 gms Mesculin

1 Continental Cucumber

1 Large Potato Hand Cut

15 gms Butter (salted)

1/4 Lemon Freshy Squeezed

20 mls Olive Oil

Salt & Pepper to season



  • Preheat pan with oil until lightly smoking, season both sides of the fish with salt and pepper, cook over medium heat on face side down until the flesh is golden, then carefully turn over and cook for approximately 3.5 minutes until soft, then add lemon juice and butter to enhance the flavour.
  • Mix salad with lemon juice and oliver oil and plate.
  • Boil cut potato for 15 minutes until soft firm, then cool and deep fry for 3.5 minutes or until golden brown.
  • Serve & ENJOY!