Miso barramundi recipe

This keto-friendly fish recipe is delicious when made with any white fleshy fish, but Australian barramundi tastes best.

By Faye James

This is a great healthy dinner idea and while fish is expensive to buy, wild-caught barramundi offers high protein and healthy fats that science says can keep us living better for longer.

This meal serves 2, takes 10 minutes to prepare and around 20-minutes to cook and serve.

Ingredients to make miso barramundi recipe

½ cup butter

3 tbsp red miso paste

¼ tsp smoked paprika

2 garlic cloves, crushed

1 lemon, juiced

1 tsp freshly chopped coriander

1 tbsp olive oil

2 barramundi fillets with skin on (125 g each)

Method to make miso barramundi recipe

In a pan melt the butter, miso, paprika, garlic, lemon and coriander over low heat and set aside.

Heat the oil in a griddle pan on medium heat. Place the barramundi skin-side down and cook for 10–15 minutes until the skin is crispy and the flesh turns white.

Flip the fish over and add the sauce to the pan, being careful not to wet the crispy skin. Cook for 2–3 minutes and remove from the pan and place on a plate.

Spoon sauce over and serve with a little fresh lemon.

Citro food tip

Did you know that wild-caught fish - which often costs more to buy than the farmed fish that's easily bought frozen or fresh from supermarkets - is more 'nutrient dense' and help us get more nutrition from smaller portion sizes?

Faye James is a member of the Nutrition Council Australia and associate member of the Australian Menopause Society. She is the author of The Menopause Diet.