Barramundi with crispy capers and sauteed spinach

Serves: 2

Prep Time: 15

Cook Time: 5


  • 2 Barramundi Fillets
  • Kosher Salt
  • Olive Oil
  • Pad of Butter
  • Chopped Frozen Spinach
  • 1 heaping Tablespoon of capers


  1. Thaw the frozen Barramundi fillets in the fridge ahead of time.
  2. In a Medium heat pan add a generous drizzle of olive oil.
  3. Light kosher salt both sides of Barramundi fillets and gently lay in pan.
  4. Flip after 90 seconds.
  5. Add butter and chopped frozen spinach in pan around fillets with large tablespoon of capers and juice. Don’t forget to cover.
  6. Cook for another 90 seconds, Shake pan, flip fillets, saute spinach .
  7. Cook for another 90 seconds, Shake pan, flip fillets, saute spinach.
  8. Cook for another 90 seconds.

Things to look for:

  1. Barramundi should be light GDB (Golden Brown and Delicious).
  2. Barramundi should be slightly flaky but meaty.
  3. Capers should be slightly crispy.
  4. Spinach should be al dente (not mushy).

To serve, plate bed of spinach, place Barramundi atop spinach, crispy capers on top, and finish with green onions for garnish.

Recipe Source:

Recipe courtesy of Quarry Lane Fams

Visitor Comments

Be the first to comment using the form below.

Submit Your Comment

Enter characters seen here