Barramundi Fillets Pan-Seared with Finger Lime and Dill Butter

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

Pan-seared Australian barramundi fillets finished with a zesty finger lime and fresh dill butter sauce for a bright, citrus-accented seafood dish. This Australian-inspired seafood recipe, ready in about 22 minutes, pairs barramundi fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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.

Ingredients

• 4 (6 oz each) barramundi fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 4 tbsp unsalted butter
• 2 tbsp fresh dill, chopped
• 2 tbsp finger lime pearls
• 1 tbsp lemon juice

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Instructions

1. Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
3. Step 3: Flip the fillets carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily.
4. Step 4: Reduce heat to low and add 4 tbsp unsalted butter to the pan. Stir in 2 tbsp chopped fresh dill, 1 tbsp lemon juice, and 2 tbsp finger lime pearls. Spoon the melted dill butter over the fish for 1 minute until fragrant and glossy.
5. Step 5: Serve the barramundi immediately with the butter sauce spooned over the top.