Oven-Baked Barramundi with Lemon Myrtle and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A simple oven-baked Australian barramundi fillet infused with native lemon myrtle, served alongside roasted seasonal vegetables. This australian-inspired seafood ready in about 55 minutes pairs (about 6 oz each) barramundi fillets, lemon myrtle powder, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a large mixing bowl, toss 2 medium carrots, 2 medium zucchinis, 1 large red onion, and 1 large sweet potato with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated. Spread vegetables on a large baking sheet and roast for 25 minutes, stirring halfway through.
  2. Step 2: Meanwhile, brush 4 barramundi fillets with 1 tbsp olive oil and sprinkle evenly with 1 tsp lemon myrtle powder, 1/2 tsp salt, and 1/4 tsp black pepper. Drizzle 2 tbsp fresh lemon juice over the fillets.
  3. Step 3: After the vegetables have roasted for 25 minutes, push them to the sides of the tray and place the barramundi fillets in the center. Roast everything together for an additional 12-15 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: Remove from oven, garnish with 2 tbsp chopped fresh parsley, and serve immediately with the roasted vegetables.

Frequently asked questions

How long does Oven-Baked Barramundi with Lemon Myrtle and Roasted Vegetables take to make?

Total time is about 55 minutes (15 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 Oven-Baked Barramundi with Lemon Myrtle and Roasted Vegetables?

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 Roasted Vegetables?

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 Roasted Vegetables 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 Roasted Vegetables?

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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