Ingredients
4
4 servings
- •2 (8 ounce) barramundi (Asian sea bass) fillets
- •1 lemon, zested and sliced
- •0.5 cup all-purpose flour
- •1 teaspoon garlic powder
- •1 teaspoon sea salt
- •1 teaspoon freshly ground black pepper
- •0.5 cup olive oil
- •0.5 cup canola oil
- •1 teaspoon truffle oil, or to taste
Instructions
- Rinse barramundi and pat dry with a paper towel. Rub with lemon zest.
- Sift flour onto waxed paper. Sprinkle garlic powder, salt, and pepper over the flour. Cover both sides of the barramundi with the flour mixture. Shake off excess flour.
- Heat olive oil and canola oil in a skillet over medium heat. Place barramundi in the skillet, skin side-down. Cook until lightly golden in color, 3 to 4 minutes per side. Transfer to a plate using a broad spatula. Drizzle with truffle oil. Garnish with 1/4 of the lemon slices.
Nutritional Facts
Per 4 servings
- Calories: 673
- Carbohydrate: 16g
- Fat: 59g
- Fiber: 2g
- Protein: 23g
- Sugar: 0g
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