Anolon Academy

Pan-fried Barramundi with sautéed lovebird’s lettuce and prosciutto

By Chef Justin North

This is a wonderful way to cook barramundi, crispy skin with soft moist and gelatinous flesh with the delicate crunch of the slightly wilted lettuce. The earthy sweetness of the barramundi and the wonderful perfume of the prosciutto work so well together. 


  • 4 250g filets of Queensland barramundi – skin on
  • 1 tablespoon olive oil
  • 1 tablespoon unsalted butter
  • Flake salt
  • 2 cloves garlic – smashed
  • 2 lovebird’s or baby cos lettuce – washed and torn
  • 4 slices prosciutto – roughly chopped
  • 1 lemon


Pre heat your oven to 180°c.

Using a sharp knife, score the skin side of the fish making 6-8 fine incisions across the width.

Heat a fry pan over a high-heat, season the fish generously with salt flakes.

Add the oil to the pan followed by the fish, skin side down. Caramelize over a medium heat for 3 minutes until the skin is starting to evenly brown, place the fish in the pan into the oven and cook for approximately 3 minutes, remove from the oven, add the butter and garlic and place back on a medium heat, turn the fish over, cook gently for another minute. Then remove from the pan and rest while you cook the garnish.

Add the lettuce and prosciutto swirl in the pan for a minute to heat and wilt the lettuce, grate in a touch of lemon zest and a drop of juice.
Place the lettuce on a warm plate, add the fish and drizzle around the juices.

Serves 4