Oven-Roasted Barramundi with Lemon Myrtle and Roasted Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Tender barramundi fillets oven-roasted with fragrant Australian lemon myrtle, served alongside vibrant roasted seasonal vegetables. This australian-inspired seafood ready in about 28 minutes pairs fillets (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 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: 10 min Cook: 18 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. Step 2: In a small bowl, combine 1 tsp lemon myrtle powder, 1 tsp sea salt, 1/2 tsp black pepper, and 2 tbsp olive oil. Rub this mixture evenly over 4 barramundi fillets.
  3. Step 3: Toss 12 halved baby carrots, 2 sliced zucchinis, and 1 cut red capsicum with 1 tbsp olive oil and a pinch of sea salt. Spread vegetables around the fish on the baking sheet.
  4. Step 4: Roast in the oven for 15-18 minutes until barramundi is opaque and flakes easily with a fork, and vegetables are tender with slightly caramelized edges.
  5. Step 5: Remove from oven, drizzle 2 tbsp fresh lemon juice over fish and vegetables, garnish with 2 tbsp chopped fresh parsley, and serve immediately.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 28 minutes (10 min prep + 18 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-Roasted 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-Roasted 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-Roasted 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-Roasted 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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