Baked Barramundi with Lemon Myrtle and Garlic Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A delicate barramundi fillet baked with fragrant lemon myrtle and garlic butter that highlights the fresh flavors of Australian waters. This australian-inspired seafood ready in about 25 minutes pairs fillets (150 g each) barramundi fillets, melted unsalted butter, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F (190°C). Line a baking dish with parchment paper and brush with 1 tbsp olive oil to prevent sticking.
  2. Step 2: In a small bowl, mix 4 tbsp melted unsalted butter, 1 tsp lemon myrtle powder, 3 minced garlic cloves, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest until combined.
  3. Step 3: Pat dry 4 barramundi fillets (150 g each) and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
  4. Step 4: Place fillets skin-side down in the baking dish and evenly spoon the lemon myrtle garlic butter mixture over the top of each fillet.
  5. Step 5: Bake in the preheated oven for 12-15 minutes until the fish flakes easily with a fork and the butter mixture is bubbling and fragrant.
  6. Step 6: Remove from oven and let rest for 2 minutes before serving with steamed vegetables or a fresh salad.

Frequently asked questions

How long does Baked Barramundi with Lemon Myrtle and Garlic Butter take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Barramundi with Lemon Myrtle and Garlic Butter?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep melted unsalted butter from drying out.

Can I substitute ingredients in Baked Barramundi with Lemon Myrtle and Garlic Butter?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Barramundi with Lemon Myrtle and Garlic Butter for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Baked Barramundi with Lemon Myrtle and Garlic Butter?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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