Barramundi Pan-Seared with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared Australian barramundi fillets finished with a fragrant lemon myrtle-infused butter sauce, served over sautéed greens. This australian-inspired seafood ready in about 25 minutes pairs (150 g each) 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.

Prep: 10 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 (about 150 g each). Season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering.
  2. Step 2: Place the fillets skin-side down in the skillet and cook for 4-5 minutes until the skin is crisp and golden. Carefully flip and cook for another 2-3 minutes until fish is opaque and flakes easily.
  3. Step 3: In a small saucepan, melt 3 tbsp unsalted butter over low heat. Stir in 1 tsp lemon myrtle powder and 2 minced garlic cloves, cooking gently for 1 minute until fragrant. Remove from heat.
  4. Step 4: In the same skillet used for fish, add 4 cups baby spinach and 1 tbsp lemon juice. Sauté over medium heat for 1-2 minutes until wilted.
  5. Step 5: Serve the barramundi fillets over the sautéed spinach, drizzling the lemon myrtle butter sauce evenly over the top.

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Frequently asked questions

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

Total time is about 25 minutes (10 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 Pan-Seared with Lemon Myrtle Butter?

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 Pan-Seared with Lemon Myrtle Butter?

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 Pan-Seared with Lemon Myrtle Butter 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 Pan-Seared with Lemon Myrtle Butter?

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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