Oven-Baked Barramundi with Lemon Myrtle and Dill

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

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.

Juicy Australian barramundi fillets baked with fragrant lemon myrtle and fresh dill, delivering a bright and delicate seafood dish. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, lemon myrtle powder, fresh dill for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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 220 cal/serving

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Ingredients

4 fillets (6 oz each) barramundi fillets
1 tsp lemon myrtle powder
2 tbsp, chopped fresh dill
2 tbsp olive oil
1 tsp lemon zest
1 tsp salt
1/2 tsp black pepper
for serving lemon wedges

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Instructions

Step 1: Preheat the oven to 375°F (190°C). Pat dry 4 barramundi fillets (6 oz each) and place them skin-side down on a lined baking tray.
Step 2: In a small bowl, mix 2 tbsp chopped fresh dill, 1 tsp lemon myrtle powder, 2 tbsp olive oil, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper.
Step 3: Brush the dill and lemon myrtle mixture evenly over the top of each fillet.
Step 4: Bake the barramundi in the preheated oven for 12-15 minutes, until the fish flakes easily with a fork and is opaque throughout.
Step 5: Serve immediately with fresh lemon wedges for squeezing over the fish.