YOUR SOLIN GENERATED RECIPE
Herb-Crusted Pan Seared Barramundi with Lemon
Enjoy a light yet flavorful dish featuring a perfectly pan-seared barramundi fillet encrusted with fresh herbs and a bright squeeze of lemon, paired with a side of fluffy quinoa. This meal harmonizes savory and zesty notes with a crisp texture, ideal for a nourishing breakfast, lunch, or dinner.
INGREDIENTS
6 oz Barramundi Fillet
1 tsp Olive Oil
1 tbsp Fresh Parsley, chopped
1 tbsp Fresh Thyme, chopped
1 tbsp Lemon Juice (from 1/4 lemon)
Pinch of Salt
Pinch of Black Pepper
1/2 cup Cooked Quinoa
PREPARATION
Pat the barramundi fillet dry with a paper towel and season lightly with salt and pepper.
In a small bowl, combine the chopped fresh parsley and thyme along with the lemon juice.
Heat a non-stick skillet over medium-high heat and add the olive oil.
Carefully place the fillet in the skillet, skin-side down if applicable, and sear for about 3 minutes.
Flip the fillet and quickly press the herb mixture onto the flesh side to form a crust.
Continue cooking for another 3-4 minutes until the fish is opaque and flakes easily with a fork.
Serve the herb-crusted barramundi alongside the cooked quinoa, drizzling any remaining pan juices over the top.