Grilled Barramundi with Lemon Myrtle Mash

Barramundi has a delicate white flesh which is mild-flavoured and can be cooked in a variety of different methods such as being grilled, steamed or even crumbed and pan fried.

Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hours 10 minutes


  • 4 x 200g (7 oz.) barramundi fillet, skin on
  • 1kg (2 pounds) potatoes
  • 120ml (½ cup) milk
  • 80g (3 oz.) butter
  • 3g (½ teaspoon) lemon myrtle
  • pinch salt
  • macadamia nut oil
  • 45g (3 tablespoons) quandong confit
  • fresh herbs


Peel the potatoes and place them into small pot with salted cold water and bring to the boil. Simmer for 40 minutes. Strain and allow to sit for a few minutes to dry out. Then return to pot and mash the potatoes. Add butter, milk and lemon myrtle. Season if required with salt. Heat the grill or barbeque. Season the barramundi on the skin side and season with salt. Place the barramundi skin side down and cook till crispy, turn over and finish till medium. To serve, place the lemon myrtle mash potato on the plate, then place the grilled barramundi on the mash. Top with two quandong halves and drizzle some of the confit juices around the plate. Garnish with sprig of fresh herbs.