Pan-Fried Barramundi with Lemon Myrtle and Herb Salad

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh barramundi fillets pan-fried with fragrant lemon myrtle seasoning, served alongside a vibrant herb salad. This Australian-inspired seafood recipe, ready in about 20 minutes, pairs 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: 10 min Serves 4 Australian cuisine 280 cal/serving

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Ingredients

4 pieces (6 oz each) barramundi fillets
1 tsp lemon myrtle powder
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1 cup chopped mixed fresh herbs (parsley, mint, coriander)
2 cups baby spinach
2 tbsp lemon juice
1 tbsp extra virgin olive oil

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Instructions

Step 1: Pat dry 4 barramundi fillets (6 oz each) with paper towels. Sprinkle 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper evenly over both sides of the fillets.
Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Once hot, add the barramundi fillets skin-side down and cook for 4-5 minutes until the edges are crispy and the flesh is opaque halfway up.
Step 3: Carefully flip the fillets and cook for another 3-4 minutes until cooked through and flaky. Remove from heat.
Step 4: In a medium bowl, toss 1 cup chopped mixed fresh herbs (parsley, mint, coriander) and 2 cups baby spinach with 2 tbsp lemon juice and 1 tbsp extra virgin olive oil until evenly coated.
Step 5: Serve the pan-fried barramundi fillets atop the herb salad immediately for a fresh and flavorful dish.