Parmesan Battered Barramundi with Lime Essence

Serves: 4

Prep Time: 15

Cook Time: 15


  • 430g Barramundi fillets
  • 120g Large Prawns (Tails on)
  • 30g Bread crumbs
  • 15g Finely grated Parmesan cheese
  • Salt/Pepper
  • 4 Tsp Avocado oil with lime infusion
  • 300g Cocktail potatos
  • 450g Baby Carrots
  • Lemon and Fresh Dill


  1. Boil the potato until tender.
  2. Use a steamer to steam the carrots on top of the potatoes for the last 10 minutes.
  3. Pour of the water and spray lightly with olive oil spray, then add some salt. While the potato and carrot are cooking prepare the fish.
  4. Clean the fillets and pat them dry with paper towels.
  5. Grate the parmesan cheese with a microplane and mix with bread crumbs, salt and pepper.
  6. Turn the fish into the mixture and let rest on a dry plate.
  7. Butterfly the prawns (cut lengthwise over the back, halfway through) and turn these in the mixture as well.
  8. Add half the avocado oil in a good teflon coated frying pan and fry the barramundi on medium heat until golden.
  9. As you flip the fish add the second half of the avocado oil and fry equally golden.
  10. Turn up the heat and fry the prawns until they curl up nicely and turn golden. Make sure not to over cook the prawns.

To serve, place the boiled cocktail potatoes and the carrots onto the plate, top with the barramundi and fried prawns. Finish of the meal with a slice of lemon and fresh dill.

Recipe Source:

Recipe courtesy of Andreas Lundin

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