Barramundi in Brown Butter Lemon Sauce
Want a quick, easy, and delicious weeknight dinner idea?
Try making Barramundi (or any other type of white, flaky fish) in brown butter garlic lemon sauce. And yes, I did say QUICK AND EASY!!!
And if you’re thinking “barra-what?” It doesn’t have to be that specific fish. It can be any flaky white fish, like red snapper, cod, sea bream, branzino, or sole.
And can we talk about the sauce? Brown butter, garlic, lemon, and a sprinkle of basil. What could be more decadent or more delicious? It’s so tasty that it’s the only thing that gets my daughter to eat fish. I’ve even caught her licking her plate!
I generally double or triple the sauce recipe and save it. It can keep in the fridge for about a week. Just microwave for about 10 seconds and it’s amazing over veggies, potatoes, fish, chicken… and just about anything.
If you are watching your weight, go easy. This is sauce is a very rich treat.
RECIPE
Barramundi in Brown Butter Lemon Garlic Sauce
Serves 2 (See visual recipe below)
Ingredients
Lemon Brown Butter Garlic Sauce
4 TBS unsalted, grass-fed, organic butter, sliced into 1/4” pads (use Clarified butter/Ghee for Whole30 and Paleo)
4 cloves of rested garlic, minced (optional)
3 TBS of freshly squeezed lemon juice
Finely ground organic white pepper (you can use black pepper, but white pepper makes for a prettier presentation)
Small bunch of fresh basil (you can use 3/4 tsp of dried basil, but fresh is preferable), minced
Fish
2 Barramundi Fillets (about 7 ounces each) or you can use any other white, flaky fish (e.g., red snapper, sea bream, cod, branzino, or sole)
1 TBS unsalted, grass-fed, organic (use Clarified butter/Ghee for Whole30 and Paleo)
Directions
Lemon Brown Butter Garlic Sauce
Place the pads of butter in a stainless steel saucepan or small stainless steel skillet over medium heat.
Once the butter is melted, add the minced garlic if you like, and continue whisking until it smells nutty, about 3 minutes. First, the butter will sputter as water cooks out of it, then it will start to bubble, and then foam. Little brown bits will appear at the base of the pan, after which you’ll smell the nuttiness. Remember, when browning butter, smell is the most important sign! THAT is your cue to take the butter off the stove and pour it into a bowl.
Stir in lemon juice, some chopped basil (reserve some for garnish) and a pinch of salt and pepper. Let it cool slightly then taste and adjust the lemon, salt and pepper to your taste.
Set aside and cook the fish. The butter sauce will stay liquid for about 20-30 minutes.
Fish
Pat dry the fish with paper towels and season with sea salt and pepper.
Note: If you are using a very thin, flaky fish like Dover Sole, flour is used to prior to pan frying to keep the fish from falling apart. Since I avoid white flour as much as possible, I go heavy on the garlic powder instead. It provides great flavor and keeps the fish together during cooking.
Heat the butter and avocado oil in a safe, PFOA- and PFTE-free non-stick pan on medium high heat until hot.
Place the fillets skin up for until browned, about 2-5 minutes, depending on the size and thickness of the fillets. Look for the edges to start getting golden and crispy
Flip the fillets and season the tops with salt, pepper, and, garlic powder. Cook until the skin gets crispy, about 3-5 minutes
Remove immediately onto serving plates.
Drizzle each with about 1-2 tbsp of the brown butter lemon sauce, avoiding the dark specks settled at the bottom of the bowl).
Sprinkle with the remaining chopped, fresh basil and serve with lemon on the side.
Serve with steamed veggies, cauliflower rice, or any side of your choice.
VISUAL RECIPE
Prepare all the ingredients for the lemon brown butter garlic sauce. Chop the basil, juice half a lemon, finely mince the garlic, and slice the butter into 1/4” pads.
Place the pads of butter in a stainless steel saucepan or small stainless steel skillet over medium heat.
Once the butter is melted, add the minced garlic if you like, and continue whisking until it smells nutty, about 3 minutes.
First, the butter will sputter as water cooks out of it, then it will start to bubble, and then foam. Little brown bits will appear at the base of the pan, after which you’ll smell the nuttiness. Remember, when browning butter, smell is the most important sign! THAT is your cue to take the butter off the stove and pour it into a bowl.
Stir in lemon juice, some chopped basil (reserve some for garnish) and a pinch of salt and pepper. Let it cool slightly then taste and adjust the lemon, salt and pepper to your taste.
Set aside and cook the fish. The butter sauce will stay liquid for about 20-30 minutes.
Pat dry the fish with paper towels and season with sea salt and pepper.
Note: If you are using a very thin, flaky fish like Dover Sole, flour is used to prior to pan frying to keep the fish from falling apart. Since I avoid white flour as much as possible, I go heavy on the garlic powder instead. It provides great flavor and keeps the fish together during cooking.
Heat the butter and avocado oil in a safe, PFOA- and PFTE-free non-stick pan on medium high heat until hot.
Place the fillets skin up for until browned, about 2-5 minutes, depending on the size and thickness of the fillets. Look for the edges to start getting golden and crispy.
Flip the fillets and season the tops with salt, pepper, and, garlic powder.
Cook until the skin gets crispy, about 3-5 minutes
Remove immediately onto serving plates.
Drizzle each with about 1-2 tbsp of the brown butter lemon sauce, avoiding the dark specks settled at the bottom of the bowl).
Sprinkle with the remaining chopped, fresh basil and serve with lemon on the side.
Serve with steamed veggies, cauliflower rice, or any side of your choice.
ABOUT THE AUTHOR
Victoria Gregory is an Integrative Nutritionist and founder of NEWTRITION NEWYOU. Her focus—whether with private clients, readers of her blog, or her followers on social media— is whole body wellness, incorporating whole-food nutrition, supplementation, exercise, toxin-free living, and mindset coaching. Victoria’s personal mission is to help make the world a healthier place, one person at a time, and she has helped thousands of people find joy and self-love through better eating habits and mindfulness. Learn more about Victoria.