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A blazing hot pan isn't the only secret that Laurie has up her sleeve to get an extra crispy skin on this fish. Topped with nutty brown butter bread crumbs and caramelized lemon, this stove-to-table dish is as impressive as it is delicious. Kate, Recipe Hunter

Kate Swanson, NoshOnIt Recipe Hunter


Crispy Skinned Barramundi with Caramelized Lemon and Brown Butter Crumbs

The ingenious secret to crispy skin

Do you typically eat the skin on fish or just peel it off? After learning Laurie’s secret in this recipe, you may never look at fish the same way again. To get an extra crispy skin, she not only sears the fish in a blazing hot pan, but she then peels off the skin and crisps it by itself (just like a piece of bacon). For an added layer of texture and flavor, Laurie toasts panko bread crumbs in nutty brown butter to be added on top of the fish just before serving. Adding wedges of lemon into the hot pan towards the end of cooking allows them to get caramelized on the edges and gives their citrus kick a touch of smokiness when squeezed over the fish. Served from pan to table with a side of couscous, this is the perfect type of meal to impress a date or for that special someone on a Saturday night.


Laurie McNamara

Recipe Developer, Food Blogger, Contributor

Laurie McNamara from Simply Scratch

I have always loved to cook and bake, and believe cooking from scratch shouldn't be hard. On my blog, I love to share easy and delicious recipes I've developed and/or discovered with step-by-step instructions. I try to focus on fresh ingredients with a simple and attainable approach so cooking can be fearless, fun and delicious!

Laurie is the recipe developer and blogger behind Simply Scratch. When we first learned about Laurie, we knew we’d be hooked just from the title of her blog! She proves that made-from-scratch, handmade food doesn’t have to be expensive, complicated, or time-consuming and yields infinitely better (and healthier) results than the pre-packaged stuff. We love how Laurie walks us through recipes with step-by-step instructions and photos so you can make sure you’re on track every step of the way while learning great techniques to make you a rockstar in the kitchen, something we can definitely get behind! So, leave the bad stuff at the store and get back to natural, from-scratch cooking with Laurie.

Say hello to Laurie on Twitter, Facebook, and Pinterest.

  • Foodie5

    This was a phenomenal dish. I didn’t have cous cous so I made Risotto as the bedding instead. I also squeezed a little of that lemon in the the crispy, buttery panko. Absolutely delish!