Pan-Seared Barramundi with Warm Fennel-Avocado Salsa (Keto, 18-Minute Recipe)
This lightning-fast stovetop recipe features flaky barramundi fillets pan-seared to golden perfection, topped with a zesty warm fennel and avocado salsa for a refreshing, keto-friendly dinner bursting with flavor and healthy fats.
- 2 5-oz fillets barramundi fillets (skin-on, boneless)
- 0.5 cup fennel bulb (thinly sliced)
- 1 medium avocado (diced)
- 1 tbsp fresh dill (chopped)
- 1 tsp lemon zest
- 1 tbsp lemon juice
- 2 tbsp olive oil
- 2 tsp capers (drained)
- 0.5 tsp sea salt
- 0.25 tsp black pepper
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Instructions
Pat the barramundi fillets dry and season both sides with salt and black pepper.
⏱️ 1 minuteHeat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. When shimmering, place fillets skin-side down and cook until skin is crisp and fish is mostly opaque, about 3 minutes.
⏱️ 3 minutes 🌡️ medium-highFlip the fillets and cook the other side for 2–3 minutes, until just cooked through. Transfer fish to plates and loosely tent with foil.
⏱️ 3 minutes 🌡️ medium-highLower heat to medium. Add remaining olive oil and fennel to the skillet. Sauté until just softened, about 2 minutes.
⏱️ 2 minutes 🌡️ mediumTurn off heat. Gently stir in diced avocado, capers, lemon zest, lemon juice, and fresh dill. Season to taste with salt and pepper.
⏱️ 1 minuteSpoon the warm fennel-avocado salsa over the barramundi fillets and serve immediately.
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Nutrition Information
Per serving. Values are approximate and may vary.
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