Barramundi Fillet Pan-Seared with Finger Lime Butter Sauce

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate barramundi fillets pan-seared to a golden crust and finished with a tangy finger lime and herb-infused butter sauce. This Australian-inspired seafood recipe, ready in about 20 minutes, pairs barramundi fillets, skin on, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 pieces (6 oz each) barramundi fillets, skin on
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp unsalted butter
1 tbsp fresh lemon juice
1 tbsp finger lime pearls
2 tbsp fresh parsley, chopped
1 garlic clove, minced

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Instructions

Step 1: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place fillets skin-side down and cook for 4-5 minutes without moving until skin is crisp and golden.
Step 3: Flip the fillets and cook for another 2-3 minutes until fish is opaque and flakes easily. Remove fillets from skillet and set aside on warm plates.
Step 4: Reduce heat to medium and add 4 tbsp unsalted butter and 1 minced garlic clove to the skillet. Stir butter until melted and fragrant, about 1 minute.
Step 5: Remove skillet from heat and stir in 1 tbsp fresh lemon juice, 1 tbsp finger lime pearls, and 2 tbsp chopped fresh parsley until the butter sauce is glossy.
Step 6: Spoon the finger lime butter sauce over the barramundi fillets and serve immediately with steamed greens or rice.