Barramundi with a Butter Garlic Lemon sauce – Cooking at Clark Towers

It is Spring around here and my garlic is popping up out of the earth, not as many as last year but I am on my last bulb from last years harvest so happy to have at least a dozen or so bulb for use during the summer. I will be buying it much sooner this time around.  Let’s talk about butter, garlic and lemon. Talk about bringing some serious flavoring to your plate add a little white wine and talk about a party to your senses.  I have used these over more than just fish. The only advice I would give you is if you add the lemon too soon to the garlic it can change the color of it to something that doesn’t look very pleasant so add the lemon last.

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The fish I used here is called Barramundi is a mild white flaky buttery fish from Australia; it is also called The Sustainable Seabass. I am a flaky white fish kind of person. I prefer to stay clear of anything too fishy tasting so I am one of the few that do not like salmon. I wish I liked it but it is what it is.

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Barramundi with a Lemon Butter Garlic sauce

a very flavorful sauce that would go over any fish or other protein


  • Kosher salt and black pepper


  • 2 tablespoons butter
  • 2 cloves garlic minced
  • 2 tablespoons fresh lemon ½ lemon squeezed
  • Dry the fish on both sides and lightly salt and pepper. Heat skillet on medium high add olive oil, place fish in skillet cook for about 5 minutes, turning once cook on the other side for another 3-5 minutes till just done, do not overcook it will become dry. remove to plate to make the sauce

  • Melt butter on low, once melted add the garlic and cook for about 1 minute. Be careful to not burn the garlic. Feel free to add an herb such as thyme, rosemary or even basil and simmer to meld together. At the end add the lemon juice. Add the fish back to the sauce just to reheat it a bit and serve warm, pour sauce over the fish and enjoy.

Keyword barramundi, butter, fish, garlic, Lemon


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