Pan-Fried Barramundi with Lemon Myrtle and Garden Pea Mash

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A classic Australian fish dish featuring tender barramundi fillets pan-fried with native lemon myrtle seasoning, paired with a bright garden pea and potato mash. This australian-inspired seafood ready in about 40 minutes pairs fillets, 150g 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.

Prep: 15 min Cook: 25 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Place 500g peeled and chopped potatoes into a large pot of salted water and bring to a boil. Cook for 15-18 minutes until tender when pierced with a fork.
  2. Step 2: While potatoes cook, heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Pat 4 barramundi fillets dry and season both sides with 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper. Place fillets skin-side down in the hot pan and cook for 4-5 minutes until the skin is golden and crisp.
  3. Step 3: Flip the fillets carefully and cook for another 3-4 minutes until the fish is opaque and flakes easily. Remove from heat and set aside covered.
  4. Step 4: Drain the cooked potatoes and return to the pot. Add 300g frozen garden peas, 30g unsalted butter, 1/4 cup milk, and 1 tbsp fresh lemon juice. Mash the mixture with a potato masher until creamy but still slightly chunky.
  5. Step 5: Stir 2 tbsp chopped fresh mint leaves into the mash, season with additional salt and pepper if needed. Serve the barramundi fillets over the garden pea mash immediately.

Frequently asked questions

How long does Pan-Fried Barramundi with Lemon Myrtle and Garden Pea Mash take to make?

Total time is about 40 minutes (15 min prep + 25 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 Pan-Fried Barramundi with Lemon Myrtle and Garden Pea Mash?

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 Pan-Fried Barramundi with Lemon Myrtle and Garden Pea Mash?

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 Pan-Fried Barramundi with Lemon Myrtle and Garden Pea Mash 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 Pan-Fried Barramundi with Lemon Myrtle and Garden Pea Mash?

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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