Barramundi is crumbed in almonds and parmesan cheese before being gently cooked in this easy dinner. Perfect for Good Friday if you like to follow the eating fish only tradition.
Loved this recipe. It really did the fish justice & enhanced the fish without overpowering. Family loved it & I will use it again. I baked the fish instead & omitted the flour & egg. Brushed with lemon infused oil, added S&P, coated the fish with a sprinkle of oil on top. Left uncovered. 180 degrees for 30 mins. Simple & easy meal. Tastes WOW! - 09 Apr 2018
I wish I could rate this higher, especially since it really was pretty good once I tinkered with it. Unfortunately, there are some problems with the recipe as I see it. First, you'll need more of the ground almonds/Parmesan to coat your filets - I ran short. Second, medium-high is too high a temperature, especially since you're frying these in butter, which has a low burning temperature. I used medium heat to fry the fish in a mixture of butter and olive oil. Third, after frying the fish on each side for 3 minutes, it was done! I can't imagine cooking it another 5 minutes once you sprinkled it with more Parmesan, which leads me to four, MORE Parmesan cheese? No - there's plenty in the mixture the filets were coated with. And you sure don't want to cover it, which would only turn the coating soggy. So in a nutshell, fry the fish coated with a mix of Parmesan and ground almonds (the seasonings were fine) for a few minutes on each side on medium heat in a mixture of olive oil and butter. Serve. - 19 Jul 2010 (Review from Allrecipes USA and Canada)
I've now made this a few times, I did add some lemon pepper to the dusting flour and use eggbeaters for the egg... this is perfect everytime, I've also used orange roughy with this also amazing. I do make a lot of the crust mixture and just put left over in the freezer for the next time. Oh, and I bake this instead of frying, I spray with pam and put in the oven at 425 or so and flip half way (time depending on how thick the fillets are) and spray again and put back in, perfect. - 18 Aug 2008 (Review from Allrecipes USA and Canada)