Barramundi with Lemon Basil Sauce Recipe

Barramundi: A mild, flaky white fish that is perfect for pan-searing.

Olive oil: Used for cooking the fish and adding a rich flavor.

Basil leaves: Fresh and aromatic, these leaves add a burst of flavor to the sauce.

Lemon juice: Provides a tangy and fresh taste to the sauce.

Lemon zest: Adds a concentrated lemon flavor and aroma.

Garlic: Minced garlic adds depth and a slight pungency to the sauce.

Chicken broth: A low-sodium option to create a savory base for the sauce.

Salt: Enhances the overall flavor of the dish.

Black pepper: Adds a touch of heat and complexity to the seasoning.

When cooking barramundi fillets, ensure the skillet is properly preheated with olive oil to achieve a golden brown crust. This not only enhances the texture but also locks in the moisture of the fish. When making the lemon basil sauce, be careful not to overcook the garlic; it should be fragrant but not browned, as this can impart a bitter taste to the sauce. Adding the chicken broth and lemon juice gradually while stirring helps to deglaze the pan, incorporating all the flavorful bits left from cooking the fish. Finally, add the fresh basil at the end to preserve its vibrant color and fresh flavor.

• barramundi - Substitute with tilapia: Tilapia has a mild flavor and similar texture, making it a good alternative for barramundi.

• olive oil - Substitute with grapeseed oil: Grapeseed oil has a neutral flavor and a high smoke point, suitable for cooking fish.

• fresh basil leaves - Substitute with fresh parsley leaves: Parsley provides a fresh, slightly peppery flavor that can complement the lemon sauce.

• freshly squeezed lemon juice - Substitute with lime juice: Lime juice offers a similar acidity and citrus flavor, which can brighten the dish.

• lemon zest - Substitute with orange zest: Orange zest provides a citrusy aroma and flavor, though slightly sweeter, it can still enhance the sauce.

• minced garlic - Substitute with shallots: Shallots offer a mild garlic-like flavor with a hint of sweetness, suitable for the sauce.

• low sodium chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar savory base while keeping the dish light.

• salt - Substitute with soy sauce: Soy sauce adds umami and saltiness, enhancing the overall flavor of the dish.

• freshly ground black pepper - Substitute with white pepper: White pepper has a milder flavor and can be used to season the dish without altering its appearance.

• Allow the barramundi fillets to cool completely at room temperature before storing.
• Transfer the fillets to an airtight container, separating each fillet with parchment paper to prevent sticking.
• Pour the lemon basil sauce into a separate airtight container to maintain its freshness and flavor.
• Store both the fish and the sauce in the refrigerator for up to 3 days.
• For freezing, wrap each fillet individually in plastic wrap, then place them in a freezer-safe bag or container.
• Freeze the lemon basil sauce in ice cube trays for easy portioning, then transfer the frozen cubes to a freezer-safe bag.
• Label the containers with the date to keep track of freshness.
• When ready to enjoy, thaw the barramundi fillets and sauce in the refrigerator overnight.
• Reheat the fillets in a skillet over medium heat until warmed through, and gently reheat the sauce in a small saucepan, adding a splash of chicken broth if needed to maintain consistency.

• Oven Method:

  1. Preheat your oven to 350°F (175°C).
  2. Place the barramundi fillets in an oven-safe dish.
  3. Cover the dish with aluminum foil to retain moisture.
  4. Heat for about 10-15 minutes, or until the fish is warmed through.
  5. Pour the lemon basil sauce over the fillets before serving.

• Stovetop Method:

  1. Heat a non-stick skillet over medium heat.
  2. Add a small amount of olive oil or butter to the skillet.
  3. Place the barramundi fillets in the skillet and cover with a lid.
  4. Heat for about 5-7 minutes, flipping halfway through, until the fish is warmed through.
  5. Reheat the lemon basil sauce separately in a small saucepan over low heat, stirring occasionally.
  6. Pour the warmed sauce over the fillets before serving.

• Microwave Method:

  1. Place the barramundi fillets on a microwave-safe plate.
  2. Cover the plate with a microwave-safe lid or another plate to prevent drying out.
  3. Heat on medium power for 1-2 minutes, checking frequently to avoid overcooking.
  4. Reheat the lemon basil sauce separately in a microwave-safe bowl for about 30 seconds to 1 minute.
  5. Pour the warmed sauce over the fillets before serving.

• Steaming Method:

  1. Set up a steamer or use a pot with a steaming rack.
  2. Place the barramundi fillets on a heatproof plate and put it in the steamer.
  3. Steam for about 5-7 minutes, or until the fish is warmed through.
  4. Reheat the lemon basil sauce separately in a small saucepan over low heat.
  5. Pour the warmed sauce over the fillets before serving.

• Skillet: A flat-bottomed pan used for frying, searing, and browning foods. Essential for cooking the barramundi fillets and making the sauce.

• Spatula: A broad, flat tool used for flipping and turning the fillets in the skillet.

• Measuring spoons: Used to measure small quantities of ingredients like olive oil, lemon juice, and salt.

• Measuring cup: Necessary for measuring the chicken broth accurately.

• Zester: A tool used to grate the outer peel of citrus fruits like lemons to obtain zest.

• Garlic press: Handy for mincing garlic cloves quickly and efficiently.

• Cutting board: A durable board on which to chop the basil leaves and garlic.

• Chef's knife: A versatile knife used for chopping basil and mincing garlic.

• Tongs: Useful for handling and turning the fillets in the skillet.

• Serving platter: A large dish on which to place the cooked barramundi fillets before pouring the sauce over them.

• Mixing bowl: Used to hold and mix the chopped basil leaves before adding them to the sauce.

Prep ingredients in advance: Chop the basil leaves, mince the garlic, and zest the lemon before you start cooking.

Use a non-stick skillet: This ensures the barramundi fillets cook evenly and reduces the need for extra oil.

Simmer sauce while fish rests: After cooking the fillets, let them rest while you prepare the lemon basil sauce in the same skillet.

Measure liquids beforehand: Have the chicken broth and lemon juice ready to pour to streamline the cooking process.