Barra meets Basil – Recipe

This recipe adapts a mixture recommended by Jamie Oliver for tuna, but uses barramundi instead for a fresh take.

Serves 2


  • 400g barramundi fillet
  • 1 small dried red chilli
  • 1 tbsp coriander seeds
  • 1 small clove garlic
  • 2 tbsps finely chopped fresh basil
  • 2 tbsps finely chopped fresh coriander leaves
  • Salt and pepper
  • Juice of one lemon
  • Smear of oil for frying pan


  1. Grind chilli and coriander seeds in pestle & mortar.
  2. Combine with all other ingredients.
  3. Rub into fish.
  4. Cook for 90 seconds each side in a really hot frying pan. Yes, it will be raw in the middle – and will taste great!
  5. Alternatively… buy a small jar of pesto from the supermarket. Coat it generously on both sides of the fish. Grill under a high heat for three minutes first side then two minutes, second. 

The Fish Society was founded by Alistair Blair: “Fish landed and auctioned on Day 1 in Cornwall, The Hebrides, Aberdeen and Norfolk, and indeed in the big French port of Boulogne is processed and frozen by us on Day 2. We believe that unless you’re buying fresh fish at the port to eat today or tomorrow, frozen is ultimately superior – as long as the fish being frozen is of the highest quality. 

“Quality is not just a matter of freshness. It’s also about cut and trim. Over nearly 25 years we have discerned exactly what our very discerning customers want and that is what we give them.

“And we are about service: ‘Go the extra mile’ and ‘Do as you would be done by’. 

“Our fish and our overall service are intended to meet the highest standards. If you are not happy, we guarantee to resolve the situation quickly.”

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