Easy Crispy Skin Fish served on top of creamy spinach, artichoke and beans, topped with fresh herbs and a squeeze of lemon.

Crispy Skin Fish - Serve the easiest Crispy Skin Fish on top of creamy spinach, artichoke and beans, topped with fresh herbs and a squeeze of lemon.

The flavours in this Crispy Skin Fish with Spinach and Artichoke Beans are creamily reminiscent of a 90s spinach and artichoke dip (I found myself looking for a cob loaf). I modernised it with lots of fresh basil and parsley, lemon and pops of golden corn.

You’ll love this Crispy Skin Fish recipe because

The skin is the crispiest - and I’m going to show you how to do this without getting the skin stuck to the pan.
Creamy spinach and artichoke flavours that are just so warming and comforting.
Loads of healthy fibre in the beans, spinach, artichoke and corn.
It’s an easy, one pot dinner.

How to make the best Crispy Skin Fish (so that no skin is stuck to your pan)

It's really easy once you know how, and I've got a great hack for you to use.

Dry your fillet first - This will help it achieve a good level of crispiness.
Score the skin - When you place it on hot oil it will want to seize up, and this will give it room to move.
Place a piece of baking (parchment) paper in the pan, and cover with oil - This is key! The heat will transfer through the paper, but your fish will become just as crispy as if it was being cooked directly on the pan, and it won’t stick to the pan.
For the first ten seconds, place your spatula on the fillet to prevent curling.
If your fillet is over 2.5 cm deep (like barramundi typically is), place it in a preheated oven for 10 minutes to finish cooking.

Top tip

The most important tip by far - and this is a revelation - is to place a small (just big enough to cover the base of the fish) piece of baking or parchment paper in the base of your pan. Cover it with oil on both sides, then cook the fish on top of the paper. The heat will transfer through the paper, but your fish will become just as crispy as if it was being cooked directly on the pan, and it won’t stick to the pan.

Substitutions for Crispy Skin Fish

Alternative proteins - You can use any thick fillet of fish. If you don’t like skin on your fish, swap for skinless. Alternatively you can make this with chicken breast, or another lean protein.
Vegetarian - Swap out your fish for poached (or fried) egg.
Dairy Free - Use dairy free sour cream instead of cream cheese, and dairy free shredded parmesan instead of feta.
Gluten Free - This recipe is gluten free.

Kid-Friendly Variations

Option to serve fish with plain corn and creamy beans.

Crispy Skin Fish - Option to serve fish with plain corn and creamy beans.

Equipment to make Crispy Skin Fish

You will need an oven, a baking tray, a deep lidded frying pan, a stovetop and some baking (parchment) paper.

More Fish Recipes

Recipe

Crispy Skin Fish with Spinach and Artichoke Beans

Serve the easiest Crispy Skin Fish on top of creamy spinach, artichoke and beans, topped with fresh herbs and a squeeze of lemon.

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Course: Main Course

Cuisine: Mediterranean

Keyword: Artichoke Hummus, Barramundi, best fish for crispy skin, Cannellini beans, Creamy, creamy spinach and feta pie, crispy skin barramundi, Crispy Skin Fish, crispy skin fish recipe, how long to pan fry fish with skin, White beans

Total Time: 30

Servings:

Equipment

Oven
Baking tray
Deep lidded frying pan
Stovetop

Ingredients

2 shallot
4 cloves garlic
150 g marinated feta
230 g artichoke hearts marinated in brine
250 g corn kernels
120 g baby spinach
4 barramundi fillets skin on (sub any white fish)
2 pinch salt and pepper ½ teaspoon total for the recipe
2 tablespoon olive oil 2.5 tablespoon total for the recipe
400 g cannellini beans canned
1 cup vegetable stock
½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon salt
150 g cream cheese
½ bunch parsley
1 bunch basil
1 lemon
1 teaspoon olive oil 2.5 tablespoon total for the recipe
¼ teaspoon salt and pepper ½ teaspoon total for the recipe

Instructions

Preheat your oven to 180 C (350 F) and line a tray with baking paper.
Finely dice shallot. Mince garlic. Measure out marinated feta. Drain and chop artichoke hearts, removing tough bits. Measure out corn kernels. Measure spinach.
Option to reserve plain corn for your child’s plate now.
2 shallot, 4 cloves garlic, 150 g marinated feta, 230 g artichoke hearts, 250 g corn kernels, 120 g baby spinach
Dry skin of fish with paper towel, score lengthwise and season with salt and pepper.
4 barramundi fillets, 2 pinch salt and pepper
Place a large, deep pan over high heat. Add oil, and then place a piece of baking paper in the base of the pan (small enough to fit), and dip in the oil so coated on both sides. Place fish skin side down on the paper and cook for 3-4 mins.
2 tablespoon olive oil, 4 barramundi fillets
Turn the fish and cook on the other side for 3-4 mins, then transfer to the baking tray and into the oven for 10 mins to cook through.
Reduce heat under the pan and carefully remove baking paper. When heat is low, add shallot and cook for 2-3 mins, or until soft, then add garlic and stir through. Meanwhile drain and rinse cannellini beans.
2 shallot, 4 cloves garlic, 400 g cannellini beans
Add beans, artichokes, stock, onion powder, garlic powder and salt and simmer for 4 mins.
230 g artichoke hearts, 400 g cannellini beans, 1 cup vegetable stock, ½ teaspoon onion powder, ½ teaspoon garlic powder, ½ teaspoon salt
Add feta and cream cheese, stir through, and remove some bean mix for your child’s plate (with the reserved corn). Add spinach and remaining corn to the pan. Simmer for 3 mins, until wilted. Meanwhile, chop parsley and basil.
150 g marinated feta, 250 g corn kernels, 120 g baby spinach, 150 g cream cheese, ½ bunch parsley, 1 bunch basil
Serve corn, plain flaked fish and bean mixture for your child.
For adults, nestle fish into beans, skin side up, then scatter over herbs. Squeeze over lemon juice, drizzle with olive oil and season with salt and pepper, and serve.
½ bunch parsley, 1 bunch basil, 1 lemon, 1 teaspoon olive oil, ¼ teaspoon salt and pepper