Coriander And Lemon Crusted Barramundi With Cucumbe

Name: Coriander And Lemon Crusted Barramundi With Cucumber Mint Salsa
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Barramundi; 4 boneless barramundi fillets (or any tender white flesh fillet available to you); 2 cups thick european style yoghurt; 1/2 bunch coriander, leaves and roots (cilantro, roughly chopped); 1 lemon, zest of; 3/4 teaspoon cumin; 3/4 teaspoon turmeric; flaked sea salt; black pepper; butter; Salsa; 1 large cucumber (peeled, seeded and cut into fine dice, approx 1 cup); 1/2 bunch fresh mint leaves, approx 3 tbsp (finely chopped); 3 tablespoons white wine vinegar; 1 1/2 tablespoons icing sugar (powdered sugar); 1 1/2 tablespoons extra virgin olive oil; flaked sea salt; black pepper

Servings: persons

Barramundi
4 boneless barramundi fillets (or any tender white flesh fillet available to you)
2 cups thick european style yoghurt
1/2 bunch coriander, leaves and roots (cilantro, roughly chopped)
1 lemon, zest of
3/4 teaspoon cumin
3/4 teaspoon turmeric
flaked sea salt
black pepper
butter
Salsa
1 large cucumber (peeled, seeded and cut into fine dice, approx 1 cup)
1/2 bunch fresh mint leaves, approx 3 tbsp (finely chopped)
3 tablespoons white wine vinegar
1 1/2 tablespoons icing sugar (powdered sugar)
1 1/2 tablespoons extra virgin olive oil
flaked sea salt
black pepper

1
Fish:
2
Mix the yoghurt, lemon zest, coriander leaves, coriander root, cumin, turmeric, a touch of salt and pepper and mix well.
3
Place the fish in the yoghurt marinade and massage well, place in the refrigerator for at least 4 hours.
4
Salsa:
5
In a medium mixing bowl place the vinegar, sugar, olive oil and a touch of salt and pepper and mix well.
6
Add the vinegar mix to the cucumber and the chopped mint.
7
Toss it all together and set aside.
8
Preheat oven to 180 degrees (350 fahrenheit).
9
In a non stick pan over hight heat sear the fish fillets in a little butter mixed with olive oil.
10
Once seared on both sides transfer the fish to the oven for approx 12 minutes (depends on thickness of fish).
11
place one piece of fish on the serving plate and top it with a touch of the salsa, serve immediately.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: Barramundi, 4 boneless barramundi fillets (or any tender white flesh fillet available to you), 2 cups thick european style yoghurt, 1/2 bunch coriander, leaves and roots (cilantro, roughly chopped), and more.

Yes, Coriander And Lemon Crusted Barramundi With Cucumber Mint Salsa falls under the Snacks & Appetizers category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Coriander And Lemon Crusted Barramundi With Cucumber Mint Salsa

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions