One-Pot Barramundi and Lemon Myrtle Rice
Flaky barramundi fillets gently cooked atop aromatic lemon myrtle-infused rice with vibrant vegetables in a single pot. This australian-inspired one pot ready in about 40 minutes pairs (5 oz each) 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 cloves 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
Instructions
- Step 1: Rinse 1 1/2 cups basmati rice under cold water until water runs clear; drain well.
- 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.
- 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.
- Step 4: Pour in 3 cups vegetable broth, bring to a boil, then reduce heat to low, cover, and simmer for 10 minutes.
- 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.
- 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.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does One-Pot Barramundi and Lemon Myrtle Rice take to make?
Total time is about 40 minutes (15 min prep + 25 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 One-Pot Barramundi and Lemon Myrtle Rice?
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 basmati rice from drying out.
Can I substitute ingredients in One-Pot Barramundi and Lemon Myrtle Rice?
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 One-Pot Barramundi and Lemon Myrtle Rice 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 One-Pot Barramundi and Lemon Myrtle Rice?
Australian one pot 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.
