Barramundi (aka Asian sea bass) is a mild white fish with a flaky texture and a respectable amount of omega-3s (830 mg per serving compared to 280 mg for cod and 180 mg for mahi-mahi). Most farmed barramundi is rated a Best Choice by Seafood Watch. Coating fish with a little cornstarch, as we do here, before searing it in a hot pan ensures you'll get a crispy exterior. Serve with roasted potatoes.

EatingWell Magazine, June 2021

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Credit: Jason Donnelly

Recipe Summary test

active:
20 mins
total:
20 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Combine olives, anchovy, dill, parsley, shallot and vinegar in a food processor. Pulse, scraping down the sides as necessary, until roughly chopped. With the motor running, drizzle in 3 tablespoons oil and blend until almost smooth.

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  • Place cornstarch in a shallow dish. Pat fish dry with paper towels and season with salt and pepper. Dredge the fish in the cornstarch. Heat the remaining 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add the fish and cook until golden on one side, about 3 minutes. Flip the fish and reduce heat to medium. Continue cooking until the fish flakes easily with a fork, 1 to 2 minutes more. Serve the fish with the sauce and garnished with more herbs, if desired.

Nutrition Facts

304 calories; fat 22g; cholesterol 59mg; sodium 445mg; carbohydrates 1g; protein 30g; saturated fat 2g; vitamin a iu 347IU; potassium 24mg.
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