Fresh, elegant and unmistakably coastal, this Crispy-Skin Barramundi with Black Garlic Mustard Butter Sauce is a beautiful celebration of Australian seafood.
Golden, crisp-skinned barramundi is paired with tender asparagus and a silky butter sauce infused with our Noosa Black Garlic Mustard. Its gentle Dijon-style warmth, delicate acidity and rich black garlic umami complement the natural sweetness of the fish without overpowering its delicate flavour.
Restaurant-worthy yet surprisingly simple to prepare at home, this is the perfect dish for summer entertaining or a special occasion.
Serves: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Ingredients
For the Barramundi
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4 barramundi fillets, approximately 150–180 g each, skin on and pin-boned
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1 tbsp extra virgin olive oil
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½ tsp sea salt
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½ tsp freshly ground black pepper
For the Black Garlic Mustard Butter Sauce
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2 tbsp Noosa Black Garlic Mustard
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1 small French shallot, finely diced
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60 ml dry white wine
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2 tbsp water
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100 g cold unsalted butter, cut into small cubes
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1 tsp fresh lemon juice, or to taste
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1 tbsp finely chopped fresh chives
To Serve
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2 bunches fresh asparagus, woody ends removed
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Lemon wedges
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Freshly chopped chives
Method
Step 1: Prepare the Barramundi
Pat the barramundi fillets thoroughly dry with paper towel, particularly the skin.
Season both sides evenly with sea salt and freshly ground black pepper.
Allow the fish to rest briefly while preparing the sauce ingredients.
Step 2: Prepare the Butter Sauce Base
Place the finely diced shallot and white wine into a small saucepan over medium heat.
Bring to a gentle simmer and reduce until approximately 2 tablespoons of liquid remain.
Add the water and reduce the heat to very low.
Step 3: Make the Black Garlic Mustard Butter Sauce
Gradually whisk the cold butter into the warm wine reduction, adding a few cubes at a time.
Continue whisking until the butter is incorporated and the sauce becomes smooth, silky and slightly thickened.
Remove from the heat and gently whisk through the Noosa Black Garlic Mustard and fresh lemon juice.
Season to taste and keep warm, taking care not to boil the sauce.
Step 4: Cook the Barramundi
Heat the olive oil in a large non-stick frying pan over medium-high heat.
Place the barramundi fillets skin-side down in the pan, pressing gently with a spatula for the first 20 seconds to prevent the skin from curling.
Cook for approximately 4–5 minutes, depending on the thickness of the fillets, until the skin is beautifully golden and crisp.
Turn the fillets carefully and cook for another 1–3 minutes, or until the fish is opaque and flakes easily.
Step 5: Prepare the Asparagus
Meanwhile, bring a saucepan of lightly salted water to the boil.
Add the asparagus and blanch for 2–3 minutes until tender but still vibrant green.
Drain immediately.
Step 6: Finish and Serve
Arrange the asparagus across warm serving plates.
Place the barramundi on top, skin-side up, and spoon the warm Black Garlic Mustard Butter Sauce around the fish, keeping the crispy skin exposed.
Scatter over the freshly chopped chives and serve immediately with lemon wedges.
Noosa Black Garlic Tip
The secret to a beautifully silky butter sauce is gentle heat. Always add the butter gradually and avoid boiling once the Noosa Black Garlic Mustard has been incorporated.
If the sauce becomes too thick, whisk in a teaspoon or two of warm water to restore its smooth consistency.
This versatile Black Garlic Mustard Butter Sauce is also delicious served with pan-seared scallops, grilled prawns or steamed baby potatoes.
Why We Love This Recipe
Our Noosa Black Garlic Mustard brings an unexpected depth of flavour to a classic French-inspired butter sauce.
The subtle acidity balances the richness of the butter, while the naturally sweet and savoury character of black garlic enhances the delicate flavour of Australian barramundi.
Paired with crisp skin and fresh seasonal asparagus, the result is a beautifully refined coastal dish that feels indulgent without being complicated.
Products Used:
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Noosa Black Garlic Mustard