Pan-Fried Barramundi with Lemon Myrtle and Roasted Beetroot
Tender barramundi fillets pan-fried with native Australian lemon myrtle, served alongside earthy roasted beetroot and a fresh green salad. This australian-inspired seafood ready in about 55 minutes pairs lemon myrtle powder, olive oil, sea salt 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 4 fillets (about 6 oz each) barramundi fillets
- 1 tsp lemon myrtle powder
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3 medium, peeled and cut into 1-inch cubes beetroot
- 4 cups fresh baby spinach
- 1/4 cup, chopped fresh mint leaves
- 2 tbsp lemon juice
- 1 tsp honey
- 1/4 cup, roughly chopped toasted macadamia nuts
Instructions
- Step 1: Preheat oven to 400°F. Toss 3 peeled and cubed medium beetroots with 1 tbsp olive oil and a pinch of sea salt, then spread on a baking sheet and roast for 30-35 minutes until tender and caramelized at edges.
- Step 2: While beets roast, pat dry 4 barramundi fillets and season both sides with 1 tsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp black pepper.
- Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the barramundi fillets skin-side down and cook for 4-5 minutes until skin is crisp and golden, then carefully flip and cook the other side for 3 minutes until fish is opaque and flakes easily.
- Step 4: In a medium bowl, whisk 2 tbsp lemon juice, 1 tsp honey, and 1 tbsp olive oil until emulsified. Toss 4 cups fresh baby spinach, 1/4 cup chopped fresh mint leaves, and 1/4 cup toasted macadamia nuts with the dressing.
- Step 5: Plate the pan-fried barramundi alongside the roasted beetroot and dressed greens. Serve immediately for a fresh Australian-inspired meal.
Frequently asked questions
How long does Pan-Fried Barramundi with Lemon Myrtle and Roasted Beetroot take to make?
Total time is about 55 minutes (15 min prep + 40 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 Roasted Beetroot?
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 Roasted Beetroot?
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 Roasted Beetroot 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 Roasted Beetroot?
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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