Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices. You may use fresh or frozen, 8 to 12 ounce barramundi fillets.
Pan fried barramundi with pesto is an amazing healthy dinner for every fish lover. Topped with seared cherry tomatoes and cilantro, this barramundi recipe will empress you with its full flavor. Barramundi has a mild flavor and can be used in many recipes. Pan frying or baking are my absolute favorites!
Adding a sauce, like Hollandaise Sauce is the perfect way to turn fish into a ketogenic entrée—and keep it filling and comforting. Barramundi is one of the new sustainably farmed, firm-fleshed, white fish that flakes nicely and has a really meaty texture. It's also pretty affordable for a healthier choice fish.
Pan fried barramundi with pesto is an amazing healthy dinner for every fish lover. Topped with seared cherry tomatoes and cilantro, this barramundi recipe will empress you with its full flavor. Barramundi has a mild flavor and can be used in many recipes.