Oven-Baked Barramundi with Lemon Myrtle and Cherry Tomatoes

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender barramundi fillets baked with lemon myrtle seasoning and bursting cherry tomatoes, a fresh coastal Australian-inspired seafood dish. This australian-inspired seafood ready in about 25 minutes pairs olive oil, lemon myrtle powder, pint, halved cherry tomatoes for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking dish with 1 tbsp olive oil.
  2. Step 2: In a small bowl, mix 2 tbsp olive oil with 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper.
  3. Step 3: Pat dry 4 barramundi fillets and brush both sides evenly with the lemon myrtle olive oil mixture.
  4. Step 4: Arrange the fillets in the baking dish and scatter 1 pint halved cherry tomatoes and 2 minced garlic cloves around them.
  5. Step 5: Bake in the preheated oven for 12-15 minutes until the fish flakes easily with a fork and the tomatoes are softened.
  6. Step 6: Sprinkle 2 tbsp chopped fresh parsley over the top before serving with lemon wedges on the side.

Equipment for this recipe

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Frequently asked questions

How long does Oven-Baked Barramundi with Lemon Myrtle and Cherry Tomatoes 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 Oven-Baked Barramundi with Lemon Myrtle and Cherry Tomatoes?

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 olive oil from drying out.

Can I substitute ingredients in Oven-Baked Barramundi with Lemon Myrtle and Cherry Tomatoes?

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 Oven-Baked Barramundi with Lemon Myrtle and Cherry Tomatoes 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 Oven-Baked Barramundi with Lemon Myrtle and Cherry Tomatoes?

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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