Pan-Fried Barramundi

1. 1

   Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.

2. 2

   Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.

3. 3

   Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.

* Per serving · 4 servings · Values may vary.

No additional tips available.