Pan-fried crispy skin barramundi pair deliciously well with Lebanese spices and fresh herb salad. Simple and delicious, this restaurant-style dish is easily done in 30 minutes making it perfect for busy weeknights.

Recipe by: Adrian Richardson
Time: 30 minutes
Serves: 2


2 fillets barramundi, skin on
Salt & pepper
2 tbsp extra virgin olive oil
1 tbsp Za’atar
1 tbsp butter

Tahini Sauce
1 cup tahini
1 lime, juiced
1 lemon, juiced
1 clove garlic, microplaned
2-3 tbsp water
Pinch of Za’atar

Herb Salad
1 bunch spring onion, thinly sliced
1 bunch dill, picked
1 bunch chives
1 bunch flat-leaf parsley
1 lemon, juiced
1 tsp extra virgin olive oil
Salt & pepper
¼ cup crushed pistachios
Pinch sumac
Pinch Za’atar


Season both sides of the fish with salt and pepper, drizzle with olive oil on both sides.

Add the fish to a hot pan with a drizzle of extra virgin olive oil, skin side down. Add 1 tbsp Za’atar to the flesh of the fish as it’s cooking. Cook for 3-4 minutes on each side or until cooked through. Once you turn the fish over add the butter to the pan.

Stir all of the ingredients for the tahini sauce until combined and smooth.

Combine all of the ingredients for the herb salad in a bowl, season with salt and pepper to taste.

Serve the fish with herb salad and a generous serving of tahini sauce.

This recipe is cooked using the Tefal Unlimited Premium Non-stick Induction Frypan. Learn more about the product and the Unlimited Premium cookware range.

Apr 29, 2021
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