Coriander and Lemon Crusted Barramundi with Cucumber Mint Salsa
Elevate your seafood game with this vibrant Coriander and Lemon Crusted Barramundi paired with a refreshing Cucumber Mint Salsa. This recipe perfectly balances zesty, earthy flavors with a touch of heat, thanks to the aromatic coriander-lemon crust and a cooling salsa made with crisp cucumber, fresh mint, tangy lime juice, and a hint of chili flakes. The barramundi is seared to golden perfection before finishing in the oven, ensuring a flaky, melt-in-your-mouth texture. Ready in just 35 minutes, this dish is ideal for a quick yet impressive dinner. Serve it as a light, healthy meal that’s packed with bold flavors and brimming with freshness! Perfect for seafood lovers and fans of vibrant, zesty cuisine.
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Recipe Information
Ingredients
- 4 pieces Barramundi fillets
- 2 teaspoons Ground coriander
- 1 tablespoon Lemon zest
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper
- 1 large Cucumber
- 2 tablespoons Fresh mint leaves
- 0.5 medium-sized Red onion
- 2 tablespoons Lime juice
- 1 teaspoon Honey
- 0.25 teaspoons Chili flakes
Instructions
Preheat your oven to 400°F (200°C) and line a baking tray with parchment paper.
In a small bowl, mix the ground coriander, lemon zest, salt, and black pepper.
Rub the barramundi fillets with 1 tablespoon of olive oil, then evenly coat them with the coriander and lemon mixture. Set aside.
To prepare the cucumber mint salsa, peel and dice the cucumber into small cubes. Finely chop the fresh mint leaves and red onion.
In a medium bowl, combine the diced cucumber, chopped mint, and onion. Add the lime juice, honey, chili flakes, and a pinch of salt. Mix well and refrigerate until needed.
Heat the remaining 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Sear the barramundi fillets skin-side down for 2-3 minutes, or until the skin is crispy.
Carefully transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the fish flakes easily with a fork.
Remove the barramundi from the oven and let it rest for a minute before serving.
Plate the barramundi fillets and spoon the cucumber mint salsa generously over the top. Serve immediately.
Nutrition Facts
Calories |
831 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 39.4 g | 51% | |
| Saturated Fat | 6.6 g | 33% | |
| Polyunsaturated Fat | 2.8 g | ||
| Cholesterol | 200 mg | 67% | |
| Sodium | 2523 mg | 110% | |
| Total Carbohydrate | 37.4 g | 14% | |
| Dietary Fiber | 6.8 g | 24% | |
| Total Sugars | 16.6 g | ||
| Protein | 84.5 g | 169% | |
| Vitamin D | 40.0 mcg | 200% | |
| Calcium | 187 mg | 14% | |
| Iron | 4.5 mg | 25% | |
| Potassium | 2392 mg | 51% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
