Pan-Seared Barramundi with Quinoa & Herb Salad
Crispy-skinned Australian barramundi over lemon herb quinoa — a clean, high-protein Aussie weeknight dinner with 40g protein and ready in under 25 minutes.
📅February 20, 2026
10mPrep
15mCook
4Servings
⭐ 4.9Rating
🥗Nutrition Facts (per serving)
Protein 43%Fat 29%Carbs 28%
390kcalCalories
40gProtein
12gFat
26gCarbs
3gFiber
Ingredients
- 700 gbarramundi fillets, skin-on
- 300 gquinoa, cooked
- 80 gfresh baby spinach
- 15 gfresh mint, chopped
- 15 gfresh flat-leaf parsley, chopped
- 100 gcucumber, diced
- 2 wholelemon, juice and zest
- 20 mlolive oil
- 15 gcapers
- 1 to tastesalt and black pepper
Instructions
- Toss quinoa with spinach, mint, parsley, cucumber, lemon zest, half the lemon juice, capers, half the olive oil, salt, and pepper. Set aside.
- Pat barramundi fillets dry and season skin-side generously with salt.
- Heat remaining oil in a non-stick pan over high heat. Place fillets skin-side down; cook 4–5 min without moving until skin is crispy.
- Flip and cook a further 2–3 min until fish is just cooked through.
- Squeeze remaining lemon juice over fish. Serve on quinoa herb salad.
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