Pan-Seared Barramundi Sea Bass Recipe - Quick & Easy

If you've ever thought cooking `barramundi sea bass recipe` at home was too tricky, get ready to change your mind! This Easy Pan-Seared Barramundi with Lemon Basil Butter is your new weeknight hero. Imagine: perfectly flaky white `fish` with crisp, golden edges, all bathed in a bright, zesty lemon-basil butter sauce. It’s a restaurant-quality meal that comes together in just 20 minutes in a single `sauce pan`, making it ideal for busy evenings. Whether you're looking for a quick dinner solution or want to impress with minimal effort, this `barramundi fish fillet` recipe is foolproof. We'll show you how to transform `fresh barramundi fillets` (or even `frozen store-bought fillets`) into a delicious, healthy `seafood` dish that's simple, satisfying, and utterly delicious. Let's dive in!

Ingredients

• Core Ingredients:
• Barramundi fillets: 4 (about 6 oz each), skin-on or skinless, ideally 1-inch thick.
• Unsalted butter: 4 tablespoons, divided.
• Olive oil: 1 tablespoon, plus a little extra for the pan.
• Fresh lemon juice: 2 tablespoons (from about 1 lemon).
• Lemon zest: 1 teaspoon (from 1 lemon).
• Fresh basil: ¼ cup, finely chopped, plus extra for garnish.
• Fresh garlic: 2 cloves, minced.
• Kosher salt: ½ teaspoon, plus more to taste.
• Freshly ground black pepper: ¼ teaspoon, plus more to taste.
• Optional Garnishes & Sides:
• Extra lemon wedges
• Fresh parsley or chives, chopped
• Flaky sea salt
• Cooked rice, orzo, roasted potatoes, or a simple green salad for serving.

Directions

1. Prep the Fish If using frozen `barramundi fillets`, thaw them overnight in the fridge or in a cold-water bath (see our tips below). Once thawed, pat the `fish` fillets very dry with paper towels. Trim any remaining pin bones if needed. Season both sides of the `barramundi sea bass` generously with salt and freshly ground black pepper. Let the seasoned `fish` sit at room temperature for 10-15 minutes while you prepare your sauce; this helps with even cooking.
2. Make the Lemon Basil Butter In a small `sauce pan` or directly in your skillet (after the `fish` is cooked, if you prefer that order), melt 3 tablespoons of butter with a splash of `olive oil` over low heat. Stir in the minced garlic and cook gently for about 30 seconds until fragrant, being careful not to brown it. Remove from heat and stir in the fresh lemon juice, lemon zest, chopped basil, and a pinch of salt and pepper. Keep this vibrant sauce warm off the heat so it doesn't brown or separate.
3. Sear the Barramundi Heat a large, heavy skillet (cast iron or stainless steel works best) over medium-high heat. Add a thin layer of `olive oil` to the pan until it shimmers. Carefully place the `barramundi fillets` into the hot pan. If using skin-on fillets, place them skin-side down first. Gently press down on each fillet for the first 20-30 seconds with a spatula to prevent the edges from curling. Sear the `fish` without moving it for 3-5 minutes, or until the edges look opaque and a beautiful golden-brown crust forms on the bottom.
4. Flip & Finish Using a thin fish spatula, carefully flip the `barramundi` fillets. Add the remaining 1 tablespoon of butter to the pan, letting it melt around the `fish`. Spoon some of your prepared lemon basil butter sauce over the top of the fillets, basting them gently. Continue to cook for another 2-4 minutes, or just until the `fish` is opaque throughout and flakes easily with a fork. For perfect doneness, the internal temperature should reach 130-135°F in the thickest part. Optionally, turn off the heat and let the `fish` rest in the warm pan for 1-2 minutes to allow for carryover cooking.
5. Sauce & Serve Carefully transfer the cooked `barramundi` to serving plates. Spoon the remaining lemon basil butter sauce generously over each fillet. Garnish with extra fresh basil leaves and lemon wedges. Serve immediately with your favorite sides like simple lemon rice, roasted vegetables, or a light green salad.