Barramundi Fillets Pan-Seared with Lemon and Wattleseed Butter

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

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 and finished with a fragrant wattleseed and lemon butter sauce, showcasing Australian coastal flavors. This Australian-inspired seafood recipe, ready in about 25 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: 15 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 fillets (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 wattleseed ground
1 tsp lemon zest
2 tbsp fresh lemon juice
2 tbsp fresh parsley chopped

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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.
Step 3: Place the fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden brown, then carefully flip and cook for another 2 minutes until just cooked through.
Step 4: Remove the fillets from the skillet and keep warm on a plate.
Step 5: Reduce heat to medium and add 4 tbsp unsalted butter to the skillet. Once melted, stir in 1 tbsp ground wattleseed, 1 tsp lemon zest, and 2 tbsp fresh lemon juice, cooking for 1-2 minutes until the butter sauce thickens slightly and becomes fragrant.
Step 6: Spoon the wattleseed lemon butter over the barramundi fillets, garnish with 2 tbsp chopped fresh parsley, and serve immediately.