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Curtis Stone's pan-fried barramundi with asparagus and miso

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  • Egg free
  • Nut free
  • Peanut free
  • Sesame free
  • Shellfish free
  • No added sugar
  • High in protein
  • 1 serve veg or fruit

In just 20 minutes, you can create Curtis’ delicious pan-fried barramundi recipe. Served with a tasty miso sauce, fish has never been so easy.

  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Curtis Stone's pan-fried barramundi with asparagus and miso

Ingredients

  • 4 (about 170g each) Coles Australian Barramundi Portions Skin On (from the deli)
  • 1 1/2 tbs olive oil, divided
  • 3 bunches asparagus, woody ends trimmed
  • 1/2 cup (125ml) salt-reduced vegetable stock
  • 2 tbs miso paste
  • 50g chilled unsalted butter, chopped
  • 1 tsp lemon juice
  • 2 tsp thinly sliced chives
  • 2 radishes, cut into matchsticks
  • 20g snow pea sprouts

Nutritional information

Per serve: Energy: 1742kJ/417 Cals (20%), Protein: 38g (76%), Fat: 27g (39%), Sat Fat: 10g (42%), Sodium: 811mg (41%), Carb: 5g (2%), Sugar: 3g (3%), Dietary Fibre: 3g (10%).

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.

Method

  1. Step 1

    Using a sharp knife, lightly score the skin of each barramundi portion. Pat dry with paper towel. Lightly coat the base of a large non-stick frying pan with half the oil. Sprinkle the skin side with salt. Place barramundi in the pan, skin-side down, and sprinkle with more salt. Place the pan over medium-high heat and cook for 5 mins or until skin is golden brown and crisp. Turn the barramundi and cook for 2-3 mins or until just cooked through.
  2. Step 2

    Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook asparagus, tossing frequently, for 7 mins or until caramelised and tender-crisp.
  3. Step 3

    In a saucepan over medium-high heat, bring the stock or water to the boil. Whisk in the miso until smooth. When mixture returns to the boil, reduce heat to low and whisk in the butter, piece by piece, until the mixture is well combined. Remove from heat. Stir in lemon juice.
  4. Step 4

    Divide asparagus among serving plates. Place barramundi, skin-side up, next to the asparagus. Spoon a little butter mixture over the barramundi and sprinkle with chives. Top the asparagus with radish and snow pea sprouts. Serve with remaining sauce.

Recipe tip

COOK. STORE. SAVE.
Ingredient tip:
You can substitute stock for water if you prefer.

Curtis Stone's pan-fried barramundi with asparagus and miso

Curtis Stone's pan-fried barramundi with asparagus and miso
  • Serves4
  • Cook time10 minutes
  • Prep time10 minutes
Ingredients
  • 4 (about 170g each) Coles Australian Barramundi Portions Skin On (from the deli)
  • 1 1/2 tbs olive oil, divided
  • 3 bunches asparagus, woody ends trimmed
  • 1/2 cup (125ml) salt-reduced vegetable stock
  • 2 tbs miso paste
  • 50g chilled unsalted butter, chopped
  • 1 tsp lemon juice
  • 2 tsp thinly sliced chives
  • 2 radishes, cut into matchsticks
  • 20g snow pea sprouts
    Description

    In just 20 minutes, you can create Curtis’ delicious pan-fried barramundi recipe. Served with a tasty miso sauce, fish has never been so easy.

    Method
    1. Step 1

      Using a sharp knife, lightly score the skin of each barramundi portion. Pat dry with paper towel. Lightly coat the base of a large non-stick frying pan with half the oil. Sprinkle the skin side with salt. Place barramundi in the pan, skin-side down, and sprinkle with more salt. Place the pan over medium-high heat and cook for 5 mins or until skin is golden brown and crisp. Turn the barramundi and cook for 2-3 mins or until just cooked through.
    2. Step 2

      Meanwhile, heat remaining oil in a frying pan over medium-high heat. Cook asparagus, tossing frequently, for 7 mins or until caramelised and tender-crisp.
    3. Step 3

      In a saucepan over medium-high heat, bring the stock or water to the boil. Whisk in the miso until smooth. When mixture returns to the boil, reduce heat to low and whisk in the butter, piece by piece, until the mixture is well combined. Remove from heat. Stir in lemon juice.
    4. Step 4

      Divide asparagus among serving plates. Place barramundi, skin-side up, next to the asparagus. Spoon a little butter mixture over the barramundi and sprinkle with chives. Top the asparagus with radish and snow pea sprouts. Serve with remaining sauce.