Skip to main content

Curtis Stone's seared barramundi with corn salad

Skip to IngredientsSkip to Method

Try Curtis Stone's seared barramundi served with a corn salad for dinner this week. This vibrant dish is a great midweek seafood option.

  • Serves6
  • Cook time30 minutes
  • Prep time10 minutes


  • 6 corn cobs, husks and silk removed
  • 2 red capsicums, seeded, cut into wide strips
  • 1 red onion, thickly sliced
  • 90ml olive oil
  • 1 lemon, rind finely grated, juiced
  • 1 lime, rind finely grated, juiced
  • 4 spring onions, thinly sliced
  • 1/4 cup chopped flat-leaf parsley
  • 1/4 cup chopped mint
  • 6 (about 100g each) Coles Australian Barramundi Portions Skin On

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

    Heat a barbecue grill or chargrill on medium-high. Place corn, capsicum, onion and 1 tbs oil in a bowl and toss to coat. Season with salt and pepper. Cook, turning occasionally, for 10 mins or until the vegetables are lightly charred.
  2. Step 2

    Meanwhile, in a small bowl, whisk lemon rind, lemon juice, lime rind, 1 tbs lime juice and 2 tbs oil. Season with salt and pepper.
  3. Step 3

    Use a small serrated knife to cut down the side of the corn to remove the kernels. Place in a large bowl. Coarsely chop the capsicum and onion and add to the bowl with the corn kernels. Stir in the lemon juice mixture. Add spring onion, parsley and mint. Season with salt and pepper. Stir to combine.
  4. Step 4

    Pat barramundi dry with paper towel. Use a small sharp knife to score the skin side of the barramundi. Season with salt. Heat a large non-stick frying pan over medium-high heat. Add 2 tsp oil and 2 barramundi fillets, skin-side down. Cook, pressing down on the barramundi during the first 2 mins of cooking time, for 3-4 mins or until the skin is crisp and golden-brown. Turn and cook for a further 2 mins or until cooked to your liking. Transfer to a plate and cover to keep warm. Repeat with the remaining barramundi and oil in 2 more batches.
  5. Step 5

    Divide fish among serving plates, skin-side up, and serve with the corn salad.