Recipe: Cory Campbell’s Crispy Skinned Barramundi with Smashed Potatoes

Eat, Food Guide, Food Recipes, Sydney / 20 April 2020

Ex-Barangaroo House chef Cory Campbell reveals the secrets of preparing this delicious seafood classic with a twist.

Looking to step up your dinner game? Look no further than this delicious and oh-so-easy barramundi recipe. The best bit? You’ll only need 5 ingredients to make it happen. Find out more below!

Created by: Cory Campbell, Barangaroo House
Serves: 4
Prep time: 15 minutes
Cook time: 50 minutes


  • 4x 160g Australian barramundi mid loin fillets with skin on
  • 12 Kipfler potatoes
  • 190ml olive oil
  • Mixed fresh herbs, chopped
  • Sea salt and cracked black pepper, to season


  1. Generously season potatoes with salt. Boil and bring down to a simmer until potatoes are cooked, then remove from water and allow to cool.
  2. Preheat oven to 200°C. One at a time, squash potatoes flat and place in an oiled baking tray. Drizzle with 100ml olive oil and season with salt and chopped herbs.
  3. Place potatoes in oven and roast until the edges are golden and crisp.
  4. Heat frypan to medium-high heat. Pat the barramundi dry then season with salt and 50ml olive oil. Pour a small amount of oil into a pan and wipe it around with kitchen paper. Carefully place barramundi skin-side down into the pan, adding a little pressure to the fish so it doesn’t curl up.
  5. When skin is golden and crisp, carefully flip barramundi. Add butter and leave to foam. Turn heat down to medium-low and allow fish to cook through. Turn off heat, remove barramundi from pan and place onto a tray or plate lined with kitchen paper, skin-side up.
  6. To serve, place hot smashed potatoes into a serving bowl with Barramundi.