The Great Australian Cookbook

A delicious, fresh barramundi recipe from the owner of North Bondi Fish and Chiswick, Matt Moran.


  • 1 green zucchini

  • 2 yellow zucchini or squash

  • ¼ bunch mint leaves (reserve some for garnish)

  • ¼ bunch parsley leaves

  • 4 baby zucchini flowers 

  • ½ clove garlic, thinly sliced

  • Zest and juice of 1 lemon (plus extra lemon for garnish)

  • 100ml olive oil

  • 4x180g ocean barramundi fillets, skin on (I use Cone Bay barramundi)

  • 1 tbsp vegetable or grapeseed oil for pan frying

  • Sea salt flakes and pepper

  • 80g butter, diced

  • ¼ bunch dill, picked into sprigs


  • 1.

    Using a mandolin, shave the zucchini (or squash) into long thin strips, and place in a bowl with the mint and parsley, garlic, lemon zest, juice and olive oil. Set aside un-tossed.

  • 2.

    Pat the barramundi fillets dry with a paper towel and, using a sharp knife, lightly score the skin enough to go through the skin but not cut into the flesh.

  • 3.

    In a heavy-based frying pan on a medium to high heat, add the grapeseed or vegetable oil and, after a few seconds, place the fillets in the pan, skin-side down. Use a fish slice or spatula to press the fillets at to the pan to avoid the fillets curling.

  • 4.

    After 2–3 minutes, or when the skin is crisp and golden, season with salt and flip the fillets. Add butter, as it melts and browns, baste the fish constantly and cook the other side for a further 2 minutes or until just cooked.

  • 5.

    Squeeze over lemon juice and swirl to combine. Remove the fillets from the pan and set aside.

  • 6.

    Toss the zucchini and season to taste with salt and freshly ground black pepper. Arrange the salad on the four plates with the fish fillets, and garnish with the dill sprigs and a squeeze of fresh lemon.

Nutritional information

Nutritional analysis per serving (4 servings)

  • Energy 491kj
  • Fat Total 47g
  • Saturated Fat 14g
  • Protein 13g
  • Carbohydrate 5g
  • Sugar 3g
  • Sodium 623mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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