Barramundi Baked with Lemon Myrtle and Finger Lime Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Oven-baked barramundi fillets topped with a zesty lemon myrtle and finger lime butter that accentuates the fresh, delicate flavors of this iconic Australian fish. This australian-inspired seafood ready in about 25 minutes pairs softened unsalted butter, lemon myrtle powder, finger lime pearls 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
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat the oven to 375°F. Pat dry 4 barramundi fillets, about 6 oz each, and place them skin-side down on a baking sheet lined with parchment paper. Drizzle 2 tbsp olive oil over the fillets and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a small bowl, mix 4 tbsp softened unsalted butter with 1 tbsp lemon myrtle powder, 1 tbsp fresh lemon juice, and 2 tbsp chopped fresh parsley until well combined.
  3. Step 3: Spread the lemon myrtle butter evenly over the top of each barramundi fillet. Bake in the preheated oven for 12-15 minutes until the fish flakes easily and the butter melts into a fragrant sauce.
  4. Step 4: Remove from the oven and immediately spoon 2 tbsp finger lime pearls over the top of the fillets. The citrus burst from the finger lime adds a fresh pop that complements the lemon myrtle's aromatic notes.
  5. Step 5: Serve warm with steamed greens or roasted root vegetables for a light Australian-inspired meal.

Frequently asked questions

How long does Barramundi Baked with Lemon Myrtle and Finger Lime 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 Barramundi Baked with Lemon Myrtle and Finger Lime 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 softened unsalted butter from drying out.

Can I substitute ingredients in Barramundi Baked with Lemon Myrtle and Finger Lime 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 Barramundi Baked with Lemon Myrtle and Finger Lime 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 Barramundi Baked with Lemon Myrtle and Finger Lime 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.

Related recipes