Created by: Australian Barramundi
Daniel Backhouse, Et Al restaurant
Serves: 4
Prep time: 5 minutes
Cook time: 20 minutes

Daniel Backhouse’s pan-roasted barramundi is a quick and easy dish, perfect for the colder months. A gorgeous mushroom and bacon sauce will have mouths watering at the dinner table, but the real showstopper is the flaky barramundi with beautifully crisp skin.


  • 4 Australian barramundi fillets
  • Olive oil
  • 4 rashers of bacon, diced
  • 2 handfuls of mushrooms, sliced
  • 2 cups peas
  • ½ cup stock
  • 4 tbsp butter
  • Salt to season


  1. Score the barramundi using a sharp knife, lightly salt and drizzle skin with a little olive oil.
  2. Coat the base of a pan with olive oil and heat over medium heat. Once heated, add the fish skin-side down. Cook for approximately 8-12 minutes until fillets are cooked about ¾ of the way. Flip fillets and cook for another 6 minutes.
  3. Meanwhile, in another frypan, fry bacon over low heat. Once the fat starts to render, add mushrooms and sauté. Add peas and stock.
  4. When stock boils, add butter and stir constantly until butter combines with stock to create sauce.
  5. To serve, pour mushroom and bacon sauce on plates and place barramundi on top.