Pan-Fried Barramundi with Lemon Myrtle and Roasted Sweet Potato

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 45 minutes pairs about 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 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.

Prep: 10 min Cook: 35 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Flip the fillets carefully and cook for another 3 minutes until cooked through and opaque.
  5. 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.

Frequently asked questions

How long does Pan-Fried Barramundi with Lemon Myrtle and Roasted Sweet Potato take to make?

Total time is about 45 minutes (10 min prep + 35 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 Sweet Potato?

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 Sweet Potato?

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 Sweet Potato 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 Sweet Potato?

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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