Pan-Fried Barramundi with Lemon Myrtle and Roasted Sweet Potato

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.

A classic Australian seafood dish featuring flaky barramundi fillets pan-fried with native lemon myrtle, paired with caramelized roasted sweet potatoes. This Australian-inspired seafood recipe, ready in about 45 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 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: 35 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 pieces, about 150g each barramundi fillets
1 tsp lemon myrtle powder
3 tbsp olive oil
600g, peeled and cut into 1-inch cubes sweet potatoes
1 tsp sea salt
1/2 tsp black pepper
2 tbsp fresh lemon juice
2 tbsp chopped fresh parsley

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Instructions

Step 1: Preheat oven to 425°F (220°C). Toss 600g peeled sweet potato cubes with 1 tbsp olive oil and 1 tsp sea salt, spread on a baking sheet, and roast for 30-35 minutes, turning halfway, until golden and caramelized.
Step 2: Meanwhile, pat dry 4 barramundi fillets and season both sides with 1 tsp lemon myrtle powder, 1/2 tsp black pepper, and a pinch of sea salt.
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 the edges are crispy and golden.
Step 4: Flip the fillets carefully and cook for another 3 minutes until cooked through and opaque.
Step 5: Remove fish from heat, drizzle with 2 tbsp fresh lemon juice, and sprinkle 2 tbsp chopped fresh parsley over both fish and sweet potatoes before serving.