✨ Seared Barramundi with White Wine Lemon Caper Sauce & Fennel Rocket Salad

Dive into a restaurant-quality seafood dish that’s simple to make at home! 🌿🐟

In this recipe, I’ll show you how to perfectly sear barramundi fillets until golden and crispy, then finish them with a rich white wine lemon sauce infused with baby capers. Served alongside a refreshing fennel and rocket salad, tossed in a honey mustard dressing, this dish balances zesty, tangy, and fresh flavors in every bite.

Perfect for a light dinner, date night, or when you want to impress guests with something elegant yet approachable.

🍋 What’s inside this recipe:
• Pan-seared barramundi fillet
• White wine lemon caper sauce
• Crisp fennel & rocket salad with honey mustard dressing
• A squeeze of fresh lemon for the perfect finish

If you love seafood and vibrant flavors, this dish will definitely be a new favorite! Don’t forget to like 👍, share, and subscribe for more delicious recipes.
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🐟 Ingredients

For the Barramundi:
• barramundi fillets (skin-on)
• Salt and black pepper to taste
• olive oil

For the White Wine Lemon Caper Sauce:
• 1 tbsp butter
• 1 garlic clove and shallot finely chopped
• 1 tbsp baby capers
• ¼ cup dry white wine
• Juice of ½ lemon (plus wedges to serve)
• ¼ cup cream (optional for a richer texture)
• Salt and pepper to taste

For the Fennel & Rocket Salad:
• ½ small fennel bulb, thinly sliced
• 1 cup fresh rocket (arugula) leaves

Honey Mustard Dressing:
• 1 tbsp olive oil
• 1 tsp honey
• 1 tsp Dijon mustard
• 1 tsp lemon juice
• Salt and pepper to taste

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