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Crispy Skin Barramundi with Artichokes, Leeks and Lemon Butter Broth Recipe

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  • 2 x 6-ounce Barramundi portions, skin on, thawed
  • 4 baby artichokes, quartered and blanched
  • 3 cloves garlic, peeled and thickly sliced
  • 1 leek, white only, cut on a diagonal into 5 pieces
  • 2 Tablespoons lemon juice
  • 2 Tablespoons water or chicken stock
  • 4 Tablespoons butter
  • 2 sprigs fresh marjoram
  • 3 red radishes, cut into quarters
  • 3 sprigs parsley, stems removed
  • 4 Tablespoons olive oil
  • salt & pepper, to taste