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Barramundi Fish with Grenobloise Sauce and Microgreens

This tender white fish is delicious on it's own, but is truly elevated by sorrel and parsley microgreens.
Author: Gourmettraveller.com.au


  • 2 tbsp extra virgin olive oil
  • 2 Barramundi fillets skin on
  • 2 tbsp butter unsalted, coarsely chopped
  • 1 oz baby capers rinsed, patted dry
  • 2 tbsp lemon juice fresh
  • Parsley Microgreens for serving
  • Red-vein Sorrel for serving


  • Heat oil in large frying pan over high heat.
    2 tbsp extra virgin olive oil
  • Season fish all over with sea salt and cook, skin-side down first.
    2 Barramundi fillets
  • Turn after 2-3 minutes, and add butter and capers. Cook until butter browns (about 4-5 minutes).
    2 tbsp butter, 1 oz baby capers
  • Add lemon juice and once sizzling, remove pan from heat to rest barramundi, spooning brown butter occasionally.
    2 tbsp lemon juice
  • Serve with potatoes or rice of your choice and top with red-vein sorrel and parsley microgreens.
    Parsley Microgreens, Red-vein Sorrel


A quick and easy, yet fancy, dinner made in one pan.