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Crispy-skin barramundi with watermelon salad

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If you’re hosting a dinner party or family get-together, this Crispy-skin barramundi recipe is a must-try. Full of fresh greens and a hint of spice, it’s a quick yet tasty dish that will impress any crowd.

  • Serves4
  • Cook time10 minutes
  • Prep time25 minutes, + cooling, chilling & resting time
Crispy-skin barramundi with watermelon salad


  • 1kg-piece seedless watermelon with rind, outer green layer removed, cut into wedges
  • ½ white onion, thinly sliced into rings
  • 1 long red chilli, thinly sliced into rings
  • 4cm-piece ginger, peeled, thinly sliced
  • 1¼ cups (310ml) white wine vinegar
  • ⅔ cup (150g) caster sugar
  • 4 Coles Australian Ocean Barramundi Portions, skin on
  • 1 tbs extra virgin olive oil
  • 2 firm, ripe avocados, stoned, peeled, thickly sliced
  • Extra virgin olive oil, extra, to drizzle
  • ½ cup basil leaves
  • ½ cup mint leaves
  • ½ cup baby rocket leaves
  • Lime wedges, to serve

Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.

Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.


  1. Step 1

    Use a large knife to cut across the watermelon to separate the red flesh from the white rind, leaving some flesh attached to the rind. Cut flesh into small wedges and reserve. Thinly slice rind crossways. Place rind, onion, chilli and ginger in a large heatproof bowl. Bring vinegar, sugar, 1 cup (250ml) water and 2 tsp salt to the boil in a saucepan over medium-high heat, whisking to dissolve the sugar. Pour over rind mixture. Set aside to cool. Place in the fridge to chill.
  2. Step 2

    Pat the barramundi dry. Heat a large heavy non-stick frying pan over medium heat. Add oil. Season barramundi with salt. Place skin-side down in pan. Cook, pressing down on barramundi for the first 2 mins, for 5 mins or until skin is crisp and golden. Turn and cook for 2 mins or until just cooked through. Transfer, skin-side up, to a plate to rest.
  3. Step 3

    Drain the watermelon rind, reserving the pickling liquid. Arrange the reserved watermelon flesh, avocado and some of pickled rind on serving plates. Drizzle with some of the reserved pickling liquid and extra oil. Sprinkle with basil, mint and rocket. Top with barramundi. Season. Serve with lime wedges.