Pan-Fried Barramundi with Lemon Myrtle and Roasted Sweet Potatoes
Delicate barramundi fillets pan-fried with native Australian lemon myrtle, served alongside caramelized roasted sweet potatoes. This australian-inspired seafood ready in about 40 minutes pairs fillets (6 oz 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. 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 (6 oz each) barramundi fillets
- 1 tsp lemon myrtle powder
- 3 tbsp olive oil
- 2 medium (about 500 g) sweet potatoes
- 1 tsp sea salt
- 1/2 tsp ground black pepper
- 2 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Preheat oven to 425°F (220°C). Peel and dice 2 medium sweet potatoes into 1-inch cubes. Toss with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp ground black pepper. Spread on a baking tray and roast for 25-30 minutes until tender and caramelized, turning halfway through.
- Step 2: While the sweet potatoes roast, pat dry 4 barramundi fillets and season both sides with 1 tsp lemon myrtle powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
- Step 3: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the barramundi fillets skin-side down and cook for 4 minutes until edges are crispy and golden, then flip and cook for another 3 minutes until cooked through and opaque.
- Step 4: Remove fish from heat and drizzle with 2 tbsp fresh lemon juice and sprinkle 2 tbsp chopped fresh parsley over the fillets.
- Step 5: Serve the pan-fried barramundi alongside the roasted sweet potatoes for a fresh, vibrant Australian-inspired meal.
Frequently asked questions
How long does Pan-Fried Barramundi with Lemon Myrtle and Roasted Sweet Potatoes take to make?
Total time is about 40 minutes (10 min prep + 30 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 Potatoes?
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 Potatoes?
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 Potatoes 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 Potatoes?
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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Equipment for this recipe
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