Chilli, lemon and coriander barramundi

Chilli, lemon and coriander are a classic combination that comes together beautifully in this tasty fish dish.

  • 10 mins preparation
  • 10 mins cooking
  • Serves 8
  • Print
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Chilli, lemon and coriander barramundi
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 1 tablespoon coarsely chopped fresh coriander
  • 2 small red chillies, finely chopped
  • 1 teaspoon finely grated lemon rind
  • 8 boneless barramundi fillets, skin on
  • tomato and mixed leaf salad, to serve
  • crusty bread, to serve


Chilli, lemon and coriander barramundi
  • 1
    Heat a lightly oiled barbecue plate or frying pan on medium.
  • 2
    Whisk together oil, juice, coriander, chilli and lemon rind in a small jug. Season to taste.
  • 3
    Arrange fish on a tray. Brush with oil mixture. Barbecue for 2-3 minutes each side until golden and cooked through - flesh will flake easily when tested with a fork. Serve with salad and bread.

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