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Pan‑Seared Barramundi with Lemon‑Thyme Caper Sauce
A quick, restaurant‑style pan‑seared Australian barramundi kept skin‑on for maximum omega‑3 benefits, finished with a buttery lemon‑thyme sauce dotted with briny capers. Perfect for a healthy weeknight dinner.
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Critical Success Points
- • Pat the fish completely dry before seasoning.
- • Ensure the skillet is hot before adding oil and fish.
- • Do not flip the fish until the skin releases easily.
Safety Warnings
- • Handle the hot cast‑iron skillet with oven mitts to avoid burns.
- • Be cautious of oil splatter when adding fish to the pan.
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