Braised Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc

By AislePrompt Editorial · Published 2026-06-26 · Updated 2026-06-26

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A delicate barramundi fillet gently braised and served with a tangy beurre blanc infused with lemon myrtle and topped with finger lime pearls for a fresh finish. This Australian-inspired seafood recipe, ready in about 30 minutes, pairs barramundi fillets, unsalted butter, shallots, finely chopped 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: 20 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 (6 oz each) barramundi fillets
6 tbsp, divided unsalted butter
2 shallots, finely chopped
1/2 cup dry white wine
1/4 cup fresh lemon juice
1 tsp lemon myrtle powder
3 tbsp finger lime pearls
1 tsp salt
1/2 tsp black pepper
2 tbsp extra virgin olive oil

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Instructions

Step 1: Season 4 barramundi fillets evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon myrtle powder on both sides.
Step 2: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the fillets skin-side down and cook for 3 minutes until the skin is crisp; carefully flip and cook for another 2 minutes. Remove fillets and set aside.
Step 3: In the same skillet, add 2 tbsp finely chopped shallots and sauté over medium heat for 2 minutes until translucent.
Step 4: Pour in 1/2 cup dry white wine and 1/4 cup fresh lemon juice, simmering for 4 minutes until reduced by half and slightly thickened.
Step 5: Reduce heat to low and whisk in 4 tbsp cold unsalted butter gradually to create a smooth beurre blanc sauce.
Step 6: Return the barramundi fillets to the skillet, spooning sauce over them gently; braise on low heat for 2 more minutes to warm through.
Step 7: Plate each fillet, spoon over remaining beurre blanc, and garnish with 3 tbsp finger lime pearls for a bright citrus pop.