Barramundi Fillets Pan-Seared with Lemon Myrtle Butter and Saltbush

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets pan-seared to golden perfection, topped with fragrant lemon myrtle-infused butter and garnished with salty Australian saltbush greens. This australian-inspired seafood ready in about 20 minutes pairs sea salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets (150 g each) with skin on. Season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place fillets skin side down and cook for 4-5 minutes without moving until the skin is golden and crisp.
  3. Step 3: Flip fillets carefully and cook for another 2-3 minutes until the flesh is opaque and flakes easily.
  4. Step 4: In a small saucepan, melt 3 tbsp unsalted butter over low heat. Stir in 1 tbsp finely chopped lemon myrtle leaves and 1 tbsp fresh lemon juice. Keep warm.
  5. Step 5: Plate barramundi fillets skin side up, spoon lemon myrtle butter over the top, and garnish with 1/2 cup fresh saltbush leaves for a burst of salty herbal flavor.

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Frequently asked questions

How long does Barramundi Fillets Pan-Seared with Lemon Myrtle Butter and Saltbush take to make?

Total time is about 20 minutes (10 min prep + 10 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 Butter and Saltbush?

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 sea salt from drying out.

Can I substitute ingredients in Barramundi Fillets Pan-Seared with Lemon Myrtle Butter and Saltbush?

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 Butter and Saltbush 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 Butter and Saltbush?

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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