Pan-Roasted Barramundi with Summer Corn Succotash

FreshAIG Quick Facts

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

Preparation Method: Pan-roasting 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.
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.