Crispy skin barramundi with Jamón Serrano is a simple restaurant-quality dinner that comes together in just 20 minutes. The delicate, flaky Australian barramundi develops irresistibly crisp golden skin, while ribbons of premium Jamón Serrano add a rich, savoury finish with hints of nuttiness and sweetness.

Finished with brown butter and fresh lemon juice, this elegant seafood recipe is perfect for an easy weeknight meal or entertaining guests. Serve it alongside seasonal vegetables, a crisp pear salad or steamed greens for a light yet satisfying Mediterranean-inspired dinner.

Consorcio Jamón Serrano is an association of Spanish business that represents the leading brands of Serrano Ham.

Why you’ll love this recipe

Ready in just 20 minutes, this recipe is ideal for busy weeknights without compromising on flavour. Crispy barramundi skin pairs beautifully with the rich umami of Jamón Serrano, while brown butter and lemon create a simple yet sophisticated finish. It’s naturally high in protein, gluten-free and perfect for both everyday meals and special occasions.

Chef’s tips

Pat the barramundi skin completely dry with paper towel before cooking to achieve the crispiest result. Season the skin just before it goes into the pan, then cook skin-side down without moving the fish until it naturally releases. Gently press the fillet for the first minute to prevent the skin from curling. Allow the fish to rest for a minute or two before serving so the flesh remains moist and tender.

Serving suggestions

Serve with steamed asparagus, sautéed green beans, roasted baby potatoes, cauliflower purée or a fresh pear and fennel salad. A crisp green salad dressed with extra virgin olive oil and lemon also complements the richness of the Jamón Serrano beautifully.

Therapeutic notes

Barramundi is an excellent source of lean protein and omega-3 fatty acids, supporting heart health, brain function and muscle maintenance. Using quality extra virgin olive oil, fresh lemon and a modest amount of Jamón Serrano creates a balanced dish full of flavour without relying on heavy sauces. This recipe is naturally gluten-free and fits well within a Mediterranean-style eating pattern.

Frequently asked questions

Can I use another fish?

Yes. Snapper, ocean trout, salmon or kingfish all work well using the same cooking method.

Can I substitute Jamón Serrano?

Prosciutto is the closest substitute, although Jamón Serrano offers a richer, nuttier flavour that complements barramundi particularly well.

How do I know when barramundi is cooked?

The flesh should be opaque and flake easily with a fork while remaining moist in the centre.

Can I make this dairy-free?

Absolutely. Replace the brown butter with extra virgin olive oil for a delicious dairy-free alternative.

Crispy skin barramundi with Jamón Serrano

Recipe by Samantha Gowing

• Total Time20 minutes
• YieldServes 2
• DietDiabetic

Consorcio Jamón Serrano is an association of Spanish business that represents the leading brands of Serrano Ham.

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Ingredients

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• 2 barramundi fillets, skin on
• Salt
• 1/2 tablespoon olive oil
• 2–3 slices Jamón Serrano, cut into strips
• 1 tablespoon butter
• 1 lemon, juice of

Garnish

• Edible flowers

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Instructions

1. Allow fish to come to room temperature before cooking. Season fish with salt.
2. Place a large heavy-based fry pan on a medium–high heat. Add barramundi and skin side down and press and hold down with a stainless steel spatula to prevent skin from curling while the fish fillets are contracting from the heat – about 3 minutes.
3. When the fish has settled, release fish and remove utensil, and continue to cook for about 3 minutes. Flip carefully with the spatula and cook flesh side down a further 3 minutes depending on thickness of the fish.
4. Remove fish from pan, keep warm. Add the centre of the pear leftover from making the salad below. Warm through to collect the caramelisation from cooking the fish. Add Jamón Serrano, sauté gently. Transfer cooked fish and sautéed pear to serving plate.
5. Wipe out pan, add butter, melt gently over a low heat until light brown, then add Jamón Serrano and cook gently just enough to warm through. Add lemon juice and pour over barramundi.

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• Prep Time: 10 mins
• Cook Time: 10 mins
• Category: Fish
• Method: Pan fry
• Cuisine: Modern Australian