Oven-Baked Barramundi with Lemon Myrtle and Herb Crust
Delicate barramundi fillets baked under a zesty lemon myrtle and fresh herb crust for a vibrant, aromatic Australian seafood dish. This australian-inspired seafood ready in about 25 minutes pairs lemon myrtle powder, chopped fresh parsley, chopped fresh dill 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.
Ingredients
- 4 fillets (about 6 oz each) barramundi fillets
- 1 tsp lemon myrtle powder
- 2 tbsp, chopped fresh parsley
- 1 tbsp, chopped fresh dill
- 1/2 cup panko breadcrumbs
- 3 tbsp olive oil
- 1 tsp lemon zest
- 3/4 tsp salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Line a baking tray with parchment paper and place 4 barramundi fillets skin-side down.
- Step 2: In a bowl, combine 1/2 cup panko breadcrumbs, 1 tsp lemon myrtle powder, 2 tbsp chopped fresh parsley, 1 tbsp chopped fresh dill, 1 tsp lemon zest, 3 tbsp olive oil, 3/4 tsp salt, and 1/2 tsp black pepper, mixing until the mixture is evenly moistened.
- Step 3: Press the breadcrumb mixture evenly over the top of each fillet, forming a crust.
- Step 4: Bake the fillets in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork, and the crust is golden.
- Step 5: Serve immediately with fresh lemon wedges for squeezing over.
Frequently asked questions
How long does Oven-Baked Barramundi with Lemon Myrtle and Herb Crust 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 Herb Crust?
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 lemon myrtle powder from drying out.
Can I substitute ingredients in Oven-Baked Barramundi with Lemon Myrtle and Herb Crust?
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 Herb Crust 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 Herb Crust?
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.
Related recipes
Oven-Baked Hoki with Lemon Myrtle and Herb Crust
Oven-Baked Barramundi with Lemon Myrtle and Macadamia Crust
Pan-Fried Barramundi with Lemon Myrtle and Macadamia Crust
Barramundi Fillets Baked with Macadamia and Lemon Myrtle Crust
Pan-Fried Barramundi with Lemon Myrtle and Garlic
Barramundi Baked with Lemon Myrtle and Finger Lime Butter
Equipment for this recipe
Top-rated tools to make this recipe successfully.
