Barramundi, a fish native to Australia, is marinated with lemon and fresh herbs, then gently grilled. This simple recipe preserves the fish’s natural sweetness and makes a quick, elegant dinner.
Mix the lemon juice and zest with the olive oil, garlic, herbs, salt, and black pepper. Brush over the fish and let it rest for 15 minutes.
Cook the fish on a grill or in a cast-iron skillet over medium-high heat for 4–5 minutes per side, until the center is opaque and the fish flakes easily.
Serve hot with grilled vegetables or salad.
Store cooked fish in the refrigerator for 1 day. It is better added to a cold salad than reheated.
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