Oven-Baked Barramundi with Lemon Myrtle and Wild Rice

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

Delicate Australian barramundi fillets baked with lemon myrtle seasoning, served alongside nutty wild rice for a wholesome meal. This australian-inspired seafood ready in about 60 minutes pairs fillets, 5 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 350 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: 50 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 375°F (190°C). In a small bowl, combine 1 tbsp lemon myrtle powder, 3 tbsp olive oil, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Place 4 barramundi fillets skin-side down on a baking tray lined with parchment paper. Brush the lemon myrtle mixture evenly over the fillets.
  3. Step 3: Bake the fillets in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: Meanwhile, rinse 1 cup wild rice under cold water. In a medium saucepan, bring 2 cups water to a boil. Add wild rice, reduce heat to low, cover and simmer for 40-45 minutes until tender and water is absorbed.
  5. Step 5: Fluff the rice with a fork, stir in 2 tbsp fresh lemon juice, and season with salt to taste.
  6. Step 6: Serve the baked barramundi on a bed of wild rice, garnished with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Oven-Baked Barramundi with Lemon Myrtle and Wild Rice take to make?

Total time is about 60 minutes (10 min prep + 50 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 Wild Rice?

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 Wild Rice?

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 Wild Rice 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 Wild Rice?

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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