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Barramundi Amandine

Quick and easy panfried Barramundi fillets with a buttery sauce garnished with toasted almonds



  • 1.

    Pan fry the fish in a moderately hot pan til cooked - a few mins each side, and remove.

  • 2.

    Melt butter in pan and when it turns a golden colour, add the lemon juice, salt and almonds

  • 3.

    Either pour over the fish and sprinkle with parsley or put fish back in the pan and let it soak up the flavours


This is traditionally done with Trout, but I love Barra done this way

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» Top Wine Matches For This Recipe

Andrew Graham

Semillon, Pinot Gris and Dessert Wines are the best wines to pair with Barramundi Amandine.


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