Pan-Fried Barramundi

Barramundi is known by many around the world as Asian Seabass, although its Scientific common name is Barramundi Perch.

This pan fried barramundi recipe is perfect for a busy week night. It is on the table in less than 15 minutes and has the flavor that you’d get from dinner at a trendy café.

Ingredients
1 medium tomato
1 small onion
¼ bunch dill and cilantro (for garnish)
3-4 tablespoon olive oil
3 Barramundi fillets, skin on
1-2 tablespoon Organic Sundried Tomato Pesto with Basil
Salt and pepper

Pat the barramundi fillets dry with a paper towel.
Season each side.
Heat 3-4 tablespoon of oil in a large non-stick frying pan over a medium-low heat.
Place the fillets skin side down into the pan, turn up the heat to medium-high and cook for 2-3 minutes or until the skin is golden brown. Turn the fillets and add onion ,tomato, Sundried Tomato Pesto with Basil and cook for another 3-4 minutes, or until just cooked through.

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