Barramundi Fillet Pan-Seared with Lemon Myrtle Butter Sauce

By AislePrompt Editorial · Published 2026-07-02 · Updated 2026-07-02

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.

Delicately pan-seared barramundi fillets served with a silky lemon myrtle infused butter sauce, highlighting Australian coastal flavors. This Australian-inspired seafood recipe, ready in about 22 minutes, pairs barramundi fillets, skin on, sea 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: 12 min Serves 4 Australian cuisine 320 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 (6 oz each) barramundi fillets, skin on
1 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
4 tbsp unsalted butter
1 tsp lemon myrtle powder
2 tbsp fresh lemon juice
2 tbsp fresh parsley, chopped

Nonstick skillets worth buying → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Cookware & pots → Shop all kitchen tools →

Instructions

Step 1: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp sea 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.
Step 3: Place fillets skin-side down in the skillet and cook without moving for 4-5 minutes until the skin is crisp and golden.
Step 4: Flip the fillets and cook for an additional 2-3 minutes until the flesh is opaque and flakes easily.
Step 5: Remove fillets from pan and keep warm.
Step 6: In the same skillet, reduce heat to medium and add 4 tbsp unsalted butter and 1 tsp lemon myrtle powder, stirring until the butter melts and foams.
Step 7: Add 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley to the butter sauce, cooking for 1 minute until fragrant and slightly thickened.
Step 8: Spoon the lemon myrtle butter sauce over the fillets and serve immediately.