Pan-Fried Barramundi with Lemon Myrtle and Roasted Vegetables
A classic Australian seafood dish featuring fresh barramundi fillets pan-fried with native lemon myrtle, served alongside roasted root vegetables. This australian-inspired seafood ready in about 50 minutes pairs 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 380 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.
Ingredients
- 4 pieces, 6 oz each barramundi fillets
- 1 tsp lemon myrtle powder
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3 medium, peeled and cut into 1-inch chunks carrots
- 2 medium, peeled and cut into 1-inch cubes sweet potatoes
- 1 large, cut into wedges red onion
- 1 tbsp fresh, chopped rosemary
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 425°F. Toss 3 medium peeled carrots, 2 medium peeled sweet potatoes, and 1 large red onion cut into wedges with 2 tbsp olive oil, 1 tbsp chopped fresh rosemary, 1/2 tsp salt, and 1/4 tsp black pepper. Spread evenly on a baking sheet and roast for 30-35 minutes until tender and caramelized.
- Step 2: While vegetables roast, pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp lemon myrtle powder, 1/2 tsp 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 4-5 minutes until the skin is golden and crispy. Flip and cook for another 2-3 minutes until the fish is opaque and flakes easily.
- Step 4: Plate the roasted vegetables and top with the pan-fried barramundi. Serve immediately with fresh lemon wedges for squeezing.
Frequently asked questions
How long does Pan-Fried Barramundi with Lemon Myrtle and Roasted Vegetables take to make?
Total time is about 50 minutes (15 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 Vegetables?
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 6 oz each barramundi fillets from drying out.
Can I substitute ingredients in Pan-Fried Barramundi with Lemon Myrtle and Roasted Vegetables?
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 Vegetables 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 Vegetables?
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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