One-Pot Barramundi with Lemon Myrtle and Wild Rice
A fragrant one-pot dish combining flaky Australian barramundi with aromatic lemon myrtle and nutty wild rice. This australian-inspired seafood ready in about 50 minutes pairs (6 oz each) barramundi fillets, rinsed wild rice, chicken stock 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 pieces (6 oz each) barramundi fillets
- 1 cup, rinsed wild rice
- 2 1/2 cups chicken stock
- 1 tsp lemon myrtle powder
- 2 tbsp olive oil
- 1 medium, finely chopped shallot
- 2, minced garlic cloves
- 1 tsp lemon zest
- 2 tbsp, chopped fresh parsley
- 1 tsp salt
- 1/2 tsp black pepper
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: Heat 2 tbsp olive oil in a large deep skillet over medium heat. Add 1 finely chopped shallot and 2 minced garlic cloves and sauté for 2-3 minutes until translucent and fragrant.
- Step 2: Stir in 1 cup rinsed wild rice, 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper, coating the rice in the oil and aromatics for 1 minute.
- Step 3: Pour in 2 1/2 cups chicken stock and 1 tsp lemon zest, bringing the mixture to a boil. Reduce heat to low, cover, and simmer for 30 minutes.
- Step 4: After 30 minutes, nestle 4 barramundi fillets skin-side down into the rice. Cover again and cook for an additional 10 minutes until rice is tender and fish is opaque and flaky.
- Step 5: Sprinkle 2 tbsp chopped fresh parsley on top and serve directly from the pot for a comforting seafood and grain meal.
Frequently asked questions
How long does One-Pot Barramundi with Lemon Myrtle and Wild Rice take to make?
Total time is about 50 minutes (10 min prep + 40 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 with Lemon Myrtle and Wild 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 rinsed wild rice from drying out.
Can I substitute ingredients in One-Pot Barramundi with Lemon Myrtle and Wild 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 with Lemon Myrtle and Wild 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 with Lemon Myrtle and Wild Rice?
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.
