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

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs salt, black pepper, olive oil 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: 15 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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.

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Frequently asked questions

How long does Barramundi Fillets Pan-Seared with Lemon Myrtle and Finger Lime Beurre Blanc take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Barramundi Fillets Pan-Seared with Lemon Myrtle and Finger Lime Beurre Blanc?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep salt from drying out.

Can I substitute ingredients in Barramundi Fillets Pan-Seared with Lemon Myrtle and Finger Lime Beurre Blanc?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Barramundi Fillets Pan-Seared with Lemon Myrtle and Finger Lime Beurre Blanc for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Barramundi Fillets Pan-Seared with Lemon Myrtle and Finger Lime Beurre Blanc?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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