Barramundi with Tomato Salsa and Burnt Lime

Serves: 4

Prep Time: 10

Cook Time: 5


  • 4 Barramundi fillets (ideally skin on but skinless OK)
  • Sea salt
  • Extra virgin olive oil
  • 2 limes, top and tail trimmed and cut in half

Tomato Salsa

  • 4 vine-ripened or seasonal tomatoes
  • Sea salt to taste
  • 1 fl oz white wine vinegar
  • 2/3 oz basil, sliced finely
  • 1 1/3 fl oz extra virgin olive oil
  • 1 small red onion, peeled


  1. Remove the core from the tomato and dice into small cubes.
  2. Finely dice the red onion and mix with the tomato and basil.
  3. Add the olive oil and vinegar. Season to taste.
  4. Place the limes onto the char grill, cut side down, and score till blackened.
  5. Salt the skin of the Barramundi fillet and place skin side down in a hot pan so the skin gets nice and crispy.
  6. Cook for 3–4 minutes on each side.  You may need to finish in the oven depending on the thickness of the fish.  Remove from the pan and rest for a few minutes.

To serve, place the fish on the plate skin side up and dress with the tomato salsa, garnish with the burnt lime half. If you’d like to dress it up, add a simple micro salad of olive oil-dressed watercress.


As seen on The Today Show

Recipe Source:

Recipe by Chef Luke Mangan.

© 2009 Reprints

Visitor Comments

Be the first to comment using the form below.

Submit Your Comment

Enter characters seen here