Barramundi Fillets Pan-Seared with Lemon Myrtle Butter Sauce
Delicate barramundi fillets pan-seared to flaky perfection, finished with a fragrant lemon myrtle-infused butter sauce that highlights Australian native flavors. This australian-inspired seafood ready in about 20 minutes blends salt, black pepper, olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 290 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (about 150 g each) barramundi fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 3 tbsp unsalted butter
- 1 tsp, finely chopped fresh lemon myrtle leaves
- 1 tbsp lemon juice
- 1, minced garlic clove
- 1 tbsp, chopped fresh parsley
Instructions
- Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Set aside.
- 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 sear for 3-4 minutes until the skin is crisp and golden, then carefully flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.
- Step 4: Remove the fillets to a warm plate and lower the heat to medium. Add 3 tbsp unsalted butter, 1 minced garlic clove, and 1 tsp finely chopped fresh lemon myrtle leaves to the skillet, stirring until the butter is melted and fragrant, about 1 minute.
- Step 5: Stir in 1 tbsp lemon juice and 1 tbsp chopped fresh parsley, then spoon the lemon myrtle butter sauce over the fillets before serving.
Frequently asked questions
How long does Barramundi Fillets Pan-Seared with Lemon Myrtle Butter Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Barramundi Fillets Pan-Seared with Lemon Myrtle Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Barramundi Fillets Pan-Seared with Lemon Myrtle Butter Sauce?
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 Sauce 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 Sauce?
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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