Oven-Roasted Barramundi with Lemon Myrtle and Wild Rice

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

Fresh Barramundi fillets oven-roasted with native Australian lemon myrtle and served on a bed of nutty wild rice mixed with toasted macadamias. This australian-inspired seafood (gluten free) ready in about 60 minutes pairs fillets (150 g 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 390 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 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F (200°C). Rinse 1 cup wild rice under cold water. Bring 2 1/2 cups water to a boil in a medium saucepan, add the wild rice, cover, reduce heat to low, and simmer for 40-45 minutes until tender and water is absorbed.
  2. Step 2: While the rice cooks, place 4 barramundi fillets on a baking tray lined with parchment. Drizzle 3 tbsp olive oil over the fish, then sprinkle evenly with 1 tsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp black pepper.
  3. Step 3: Roast the barramundi in the preheated oven for 12-15 minutes until the fish flakes easily with a fork and is opaque.
  4. Step 4: In a dry skillet over medium heat, toast 1/3 cup chopped macadamia nuts for 3-4 minutes until fragrant and lightly golden, stirring frequently.
  5. Step 5: When the rice is done, fluff with a fork, stir in the toasted macadamias, 2 tbsp fresh lemon juice, and 2 tbsp chopped fresh parsley.
  6. Step 6: Serve the oven-roasted barramundi fillets atop generous portions of the macadamia wild rice.

Frequently asked questions

How long does Oven-Roasted 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-Roasted 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-Roasted 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-Roasted 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.

Is Oven-Roasted Barramundi with Lemon Myrtle and Wild Rice gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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