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The Barramundi Recipe I Didn’t Know I Was Missing
What Is Barramundi?
Ingredients & Substitutions
How To Cook Barramundi
My Barramundi Recipe Tips
Barramundi Recipe (Mediterranean Style) Recipe card
Serving Ideas
Recipe Reviews

The Barramundi Recipe I Didn’t Know I Was Missing

This barramundi recipe came about when I realized something surprising while looking through my healthy dinners. I have tons of Mediterranean dishes and plenty of fish recipes, but somehow I didn’t have a Mediterranean-style fish recipe.

I had to fix that because Mediterranean ingredients are some of my favorite flavors to cook with. While barramundi is not from that region, it worked perfectly for what I was going for. Here’s why:

Bright Mediterranean flavors – Most barramundi recipes I’ve seen keep it plain, but I prefer this lean fish with an extra pop of flavor. In this one, the juicy tomatoes, briny olives, lemon, basil, and garlic add loads of vibrant flavor and moisture. And they pair so well with mild, flaky barramundi.
Real food ingredients – Fresh vegetables, herbs, and olive oil add plenty of flavor while keeping this dish light.
Fast weeknight dinner – This barramundi fish cooks in one pan in around 20 minutes, and since it already has protein and veggies, all you need is a base (I like cauliflower rice).

If you’re craving fresh Mediterranean flavors in a simple weeknight fish, this pan-seared barramundi fits the bill. Make it with me!

What Is Barramundi?

Barramundi, sometimes called Asian sea bass, is a mild, flaky white fish native to the waters around Northern Australia, India, and Southeast Asia. Its taste reminds me of sea bass or snapper, but the fillets are thinner and leaner, so the texture is more like mahi mahi. It works beautifully with simple ingredients like lemon, herbs, and olive oil.

Moist, flaky barramundi flaked with a fork and topped with Mediterranean toppings.

Ingredients & Substitutions

Here I explain the best ingredients for my barramundi recipe, what each one does, and substitution options. For measurements, see the recipe card.

Barramundi Fillets – I usually pick up barramundi at my local warehouse club, but you can get it at many grocery stores (in the freezer section — I’ve never seen it fresh in the U.S.) or order it for delivery here. If you can’t find it, this recipe works with other fish, such as cod, salmon, sea bass, flounder, grouper, or halibut. Just keep in mind that thicker fish filets might need a little longer to cook.
Olive Oil – To sear the fish and get that beautiful golden crust. Avocado oil also works, but I prefer olive oil with the flavors here.
Aromatics – A thinly sliced red onion and fresh minced garlic add loads of flavor. You can swap in other onion colors, or if you’re short on time, a teaspoon of jarred minced garlic.
Cherry Tomatoes – I love cherry tomatoes here because they soften and get juicy in the pan. Grape tomatoes work the same way, and even leftover roasted cherry tomatoes would be great.
Olives – Any pitted olives you like will work with this barramundi recipe. I used a mix of black and green olives.
Unsalted Butter – Adds richness to this lean fish.
Lemon Juice – Brightens everything up and balances the richness of the butter and olives. I like serving extra lemon wedges on the side, too.
Fresh Basil – Adds a pop of color and a fresh, herby finish.
Feta Cheese – I originally planned to and tested this barramundi recipe with feta added at the end, but actually forgot it when I took these photos. It still turned out so delicious that I now consider this ingredient optional.

Labeled recipe ingredients: Barramundi fillets, olive oil, unsalted butter, red onion, garlic, cherry tomatoes, olives, lemon juice, fresh basil, feta cheese, salt and pepper.

How To Cook Barramundi

I have step-by-step photos here to help you visualize the recipe. For full instructions with amounts and temperatures, see the recipe card.

Season the barramundi. Pat the fillets dry and season both sides with salt and pepper.
Sear until golden. Heat the olive oil in a large skillet, then add the fish (I can usually fit 2 at a time) and cook until golden brown. Flip and finish the other side. Transfer to a plate and repeat with the remaining fillets.

Searing barramundi fillets in a skillet.

Cook the onions and garlic. Saute the onions in butter first, until soft and golden. Stir in the minced garlic and cook just until fragrant.
Add the tomatoes, olives, lemon juice, and basil. Cover and cook until the tomatoes soften and start to burst.
Bring it all together. Return the fish to the pan and spoon the tomato olive mixture over it. Top the barramundi recipe with more basil. If you like, sprinkle with feta and serve with fresh lemon wedges.

Sauteeing onions and garlic in the skillet.

Cookiing tomatoes and olives in the skillet.

Finished barramundi recipe topped with tomatoes, olives, and fresh basil.

My Barramundi Recipe Tips

Dry the fillets well with paper towels before seasoning. Removing excess moisture helps the fish sear better and develop a golden crust.
How to avoid sticking: Make sure the oil is heated well before adding the fish, and use a thin, flexible turner for flipping. I love this fish spatula because it easily slides under the delicate fillets and is large enough to hold them without breaking.
Cook the fillets in batches, so they have space in the pan. Barramundi fillets are large, so four of them don’t fit in one pan at once, but they shrink as they cook, so I can usually fit them all together at the end for topping.
Give the tomatoes enough time to pop. This brings out their sweetness, plus some of those juices flavor the fish itself.
Barramundi is thin, so it cooks very fast — keep an eye on it. I like it browned and sear at medium-high heat for this reason, but if choosing between browning or inner doneness, I would go by inner doneness so that it stays moist and flaky. I use an instant-read thermometer to check that it reaches 135-140 degrees F, but avoid going higher if you can — it becomes dry past that point.