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# Pan-Roasted Barramundi with Summer Corn Succotash
- URL: https://news.freshaig.com/pan-roasted-barramundi-with-summer-corn-succotash/
- Published: 2026-07-20T21:47:32.000Z
- Updated: 2026-08-12T00:18:47.000Z
- Description: Treat yours to a wholesome and nutritious meal with this Pan-Roasted Barramundi and Summer Corn Succotash, featuring sustainably sourced seafood you can find on FreshAIG.com.
- Author: Ben
- Tags: Recipes, Barramundi, Pan-Roast, Gluten-Free, HIgh-Protein, Dairy-Free, #Import 2026-07-13 18:45

## FreshAIG Quick Facts

- Species: Barramundi (Lates calcarifer)
- Total Time: 30 minutes
- Diet Type: Gluten-Free, High-Protein, Dairy-Free

*Preparation Method:* [*Pan-roasting*](https://news.freshaig.com/roasting-seafood/) *creates a perfectly crispy skin while keeping the delicate flesh moist and tender.*

**Serves:** 4 people

## Ingredients

- 4 (6 oz) fresh Barramundi fillets, skin-on
- 2 tablespoons olive oil, divided
- 2 cups fresh sweet corn kernels
- 1 cup cherry tomatoes, halved
- 1/2 cup edamame or lima beans
- 1/4 cup red onion, finely diced
- 1 clove garlic, minced
- 2 tablespoons fresh basil, chiffonade
- Salt and freshly cracked black pepper to taste

## Instructions

1. Pat the barramundi fillets completely dry with paper towels. Season both sides generously with salt and pepper.
2. Heat 1 tablespoon of olive oil in a large skillet over medium heat. Add the red onion and cook until softened, about 3 minutes.
3. Stir in the corn, cherry tomatoes, edamame, and garlic. Cook until the tomatoes just begin to burst and the corn is tender, about 5-7 minutes. Stir in the fresh basil, season with salt and pepper, and transfer the succotash to a bowl. Keep warm.
4. Wipe the skillet clean and return to medium-high heat with the remaining 1 tablespoon of olive oil.
5. Place the barramundi fillets skin-side down in the hot pan. Press down gently with a spatula for the first 30 seconds to prevent curling. [Cook undisturbed for 4-5 minutes until the skin is crispy and golden brown](https://news.freshaig.com/roasting-seafood/).
6. Carefully flip the fillets and cook for another 2-3 minutes, or until the fish is opaque and flakes easily with a fork.
7. Divide the warm summer corn succotash among four plates and top each with a pan-roasted barramundi fillet, crispy skin facing up. Serve immediately.