One-Pot Barramundi and Lemon Myrtle Rice

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Flaky barramundi fillets gently cooked atop aromatic lemon myrtle-infused rice with vibrant vegetables in a single pot. This Australian-inspired one-pot recipe, ready in about 40 minutes, pairs barramundi fillets, basmati rice, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Ingredients

• 4 (5 oz each) barramundi fillets
• 1 1/2 cups basmati rice
• 1 tsp lemon myrtle powder
• 2 tbsp olive oil
• 1 medium carrot, diced
• 1 medium red bell pepper, diced
• 1 medium yellow onion, finely chopped
• 3 garlic cloves, minced
• 3 cups vegetable broth
• 1/4 cup fresh coriander, chopped
• 2 tbsp lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Rinse 1 1/2 cups basmati rice under cold water until water runs clear; drain well.
2. Step 2: Heat 2 tbsp olive oil in a large deep skillet or pot over medium heat. Add 1 medium finely chopped yellow onion, 3 minced garlic cloves, 1 diced medium carrot, and 1 diced medium red bell pepper. Sauté for 5 minutes until vegetables soften and become fragrant.
3. Step 3: Stir in 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper, then add the drained rice. Toast rice in the vegetables and spices for 2 minutes, stirring constantly.
4. Step 4: Pour in 3 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
5. Step 5: Nestle 4 barramundi fillets (5 oz each) skin-side down on top of the rice. Cover and cook for another 8-10 minutes until rice is tender and fish flakes easily with a fork.
6. Step 6: Remove from heat, sprinkle 1/4 cup chopped fresh coriander and drizzle 2 tbsp lemon juice over the dish. Let it rest covered for 5 minutes before serving.