Crispy Skin Barramundi with Shaved Fennel Salad

Crispy Skin Barramundi served over a refreshing salad of shaved fennel, bacon, and olive vinaigrette.

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Prep Time

15 minutes

15 minutes

Discover how to achieve perfectly crispy fish skin and balance flavors with a zesty, homemade dressing.

🐟 What You'll Learn:

How to sear barramundi with crispy skin using a cast iron pan

Step-by-step instructions for preparing a flavorful olive vinaigrette

Tips for shaving fennel and incorporating pickled fennel

How to assemble a vibrant salad with bacon and fennel fronds

Pat the barramundi fillet dry and season the skin side with salt. Heat a cast iron pan over medium heat and add a tablespoon of olive oil.
Place a piece of parchment paper in the pan, skin side down, and add the barramundi fillet. Cook the fish skin side down until the skin is crispy and golden brown, about 4-5 minutes.
Carefully flip the fish and cook for another 1-2 minutes, then remove from heat.
Check Internal Temperature

In a bowl, whisk together 1/4 cup olive oil, 2 tablespoons olive juice, 1 teaspoon mustard, 1 tablespoon honey, 2 tablespoons Sherry vinegar, and salt to taste.
Let the dressing sit at the bottom of the serving plate

Thinly shave the fennel bulb using a mandoline or knife. Add the shaved fennel and pickled fennel (if using) to the bowl with the dressing. Toss to coat.

Arrange the fennel salad on one side of the plate. Place the crispy skin barramundi fillet beside the salad.
Finish by sprinkling crumbled bacon and fennel fronds over the top.

Barramundi recipe Barramundi with Fennel Crispy Skin Barramundi