Our Recipes / Fresh Made Easy / Crispy Barramundi with Baby Potatoes & Flat-Leaf Parsley Gremolata

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Crispy Barramundi with Baby Potatoes & Flat-Leaf Parsley Gremolata

Bright, zesty and herb-packed — this dish brings together crispy fish, buttery spuds, and a vibrant parsley punch. A springtime stunner.

Cooking instructions indicating 15 minutes prep time, 20 minutes cooking time, and serving 4 people.
A plate of cooked fish fillets garnished with herbs, served with lemon wedges, small potatoes, and a side of green sauce.

Shopping List

1 bunch Flat-Leaf Parsley, finely chopped

2 cloves Garlic, minced

Zest of 1 Lemon

600g Baby New Potatoes, halved

4 x 150g Barramundi Fillets, skin-on

Pantry CHECK

Extra Virgin Olive Oil

Sea Salt & Black Pepper

Butter (optional, for potatoes)

Lemon wedges (to serve)

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METHOD

  1. Make the gremolata: In a small bowl, combine ½ cup finely chopped parsley, 2 cloves minced garlic, zest of 1 lemon, 1 tablespoon olive oil, and a pinch of salt. Mix well and set aside — the flavours get better the longer it sits.

  2. Cook the baby potatoes: Boil potatoes in salted water until fork-tender (10–12 minutes). Drain and toss with a knob of butter, olive oil, and a touch of salt.

  3. Cook the barramundi: Pat fillets dry, score the skin lightly, and season with salt. Heat a non-stick pan over medium-high heat with a splash of olive oil. Cook fish skin-side down for 3–4 minutes (press gently for crispy skin), then flip and cook for 1–2 minutes more.

  4. To serve: Plate the potatoes and place the barramundi on top, skin-side up. Spoon gremolata over the fish and finish with a squeeze of lemon.

TOP TIP

For maximum flavour, chop parsley just before serving. If prepping ahead, wrap in damp paper towel and store in the fridge to keep it crisp and vibrant.

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