Oven-Baked Barramundi with Lemon Myrtle and Roasted Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Tender barramundi fillets infused with native lemon myrtle, served alongside oven-roasted seasonal vegetables. This australian-inspired seafood ready in about 45 minutes pairs lemon myrtle powder, olive oil, thinly sliced lemon 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: 15 min Cook: 30 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 425°F (220°C). Toss 1 medium zucchini cut into 1/2-inch rounds, 2 medium carrots cut into 2-inch sticks, and 1 sliced red capsicum with 2 tbsp olive oil, 1/2 tsp sea salt, and 1/4 tsp black pepper. Spread evenly on a large baking tray and roast for 15 minutes.
  2. Step 2: While the vegetables roast, pat dry 4 barramundi fillets (about 6 oz each) and brush with 1 tbsp olive oil. Sprinkle 1 tsp lemon myrtle powder evenly over the fish and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
  3. Step 3: Remove the tray from the oven after 15 minutes and gently push the vegetables to the sides. Place the barramundi fillets in the center, top each with 2-3 thin lemon slices, and return the tray to the oven. Bake for an additional 12-15 minutes until the fish flakes easily with a fork.
  4. Step 4: Remove from the oven and sprinkle 2 tbsp chopped fresh parsley over the fish and vegetables before serving warm.

Frequently asked questions

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

Total time is about 45 minutes (15 min prep + 30 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 Veggies?

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 Veggies?

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 Veggies 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 Veggies?

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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