Pan-Fried Barramundi with Lemon Myrtle and Garden Pea Puree

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

Fresh Australian barramundi fillets pan-fried to golden perfection, served atop a vibrant lemon myrtle-infused pea puree for a bright and flavorful seafood dish. This australian-inspired seafood ready in about 25 minutes pairs fresh or frozen peas, lemon myrtle powder, unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Bring a small pot of salted water to boil. Add 2 cups peas and cook for 3 minutes until bright green and tender. Drain and reserve 1/4 cup cooking water.
  2. Step 2: In a blender, combine cooked peas, 1 tsp lemon myrtle powder, 1 tbsp unsalted butter, 10 chopped fresh mint leaves, and 1/4 cup reserved water. Blend until smooth and creamy. Season with 1/2 tsp salt and set aside, keeping warm.
  3. Step 3: Pat dry 4 barramundi fillets and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  4. Step 4: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat. Add fillets skin-side down and cook for 4-5 minutes without moving, until skin is crisp and golden.
  5. Step 5: Flip fillets carefully and cook for 2 more minutes until fish is opaque and flakes easily.
  6. Step 6: Remove fish from skillet, add 2 tbsp unsalted butter and 1 minced garlic clove to pan, swirling for 30 seconds until fragrant. Drizzle garlic butter over fish.
  7. Step 7: Serve each fillet atop a generous spoonful of lemon myrtle pea puree and finish with 2 tbsp fresh lemon juice drizzled over the top.

Frequently asked questions

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

Total time is about 25 minutes (10 min prep + 15 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 Puree?

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 fresh or frozen peas from drying out.

Can I substitute ingredients in Pan-Fried Barramundi with Lemon Myrtle and Garden Pea Puree?

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 Puree 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 Puree?

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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