Barramundi Fillets Pan-Seared with Lemon Myrtle and Finger Lime Beurre Blanc

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

Fresh barramundi fillets pan-seared and served with a tangy beurre blanc sauce infused with lemon myrtle and topped with zesty finger lime pearls. This Australian-inspired seafood recipe, ready in about 30 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 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.

Ingredients

• 4 fillets, 150 g each, skin on barramundi fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 1/2 cup dry white wine
• 2 tbsp white wine vinegar
• 2 tbsp, finely chopped shallots
• 1/4 cup heavy cream
• 100 g, chilled and cubed unsalted butter
• 1 tsp lemon myrtle powder
• 2 tbsp finger lime pearls
• 1 tbsp fresh 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. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
2. Step 2: Place fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden. Flip and cook for an additional 2 minutes until the fish is opaque and flakes easily. Remove fish and keep warm.
3. Step 3: In a small saucepan, combine 2 tbsp finely chopped shallots, 1/2 cup dry white wine, and 2 tbsp white wine vinegar. Simmer over medium heat until reduced to 2 tbsp, about 5 minutes.
4. Step 4: Add 1/4 cup heavy cream and whisk to combine. Reduce heat to low and gradually whisk in 100 g chilled cubed unsalted butter, one piece at a time, until sauce is smooth and thickened.
5. Step 5: Stir in 1 tsp lemon myrtle powder and 1 tbsp fresh lemon juice. Remove from heat.
6. Step 6: Spoon the lemon myrtle beurre blanc over the barramundi fillets and garnish with 2 tbsp finger lime pearls for a burst of citrusy texture.