A simple dish that lets the quality of the fish and the finishing salt speak for itself.
Serves 2
Ingredients
- 2 fresh barramundi fillets (skin on)
- Olive oil
- 1 lemon
- Fresh herbs (parsley or dill)
- House of Pincho finishing salt
Method
- Bring the barramundi to room temperature and pat dry.
- Lightly brush both sides with olive oil.
- Heat a pan or grill over medium-high heat.
- Place the fish skin-side down and cook for 3–4 minutes until the skin is crisp.
- Turn and cook for a further 2–3 minutes, until just cooked through.
- Remove from heat and finish with a generous pinch of House of Pincho sea salt, a
squeeze of lemon, and fresh herbs.
To Serve
Serve immediately with a simple salad or seasonal vegetables.
A final touch of sea salt brings everything into balance, enhancing the natural flavour
of the fish without overpowering it.