Pan-Fried Barramundi with Lemon Myrtle Beurre Blanc

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh barramundi fillets pan-fried to golden perfection and served with a silky beurre blanc infused with fragrant Australian lemon myrtle. This australian-inspired seafood ready in about 25 minutes pairs x 5 oz barramundi fillets, salt, white pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 barramundi fillets evenly with 1 tsp salt and 1/2 tsp white pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden, then carefully flip and cook another 2-3 minutes until opaque and cooked through. Remove fish and keep warm.
  2. Step 2: In a small saucepan, combine 2 finely minced shallots, 1/4 cup white wine vinegar, and 1/2 cup dry white wine. Simmer over medium heat for 5 minutes until reduced to about 2 tbsp.
  3. Step 3: Lower heat and whisk in 1/4 cup heavy cream. Gradually add 6 tbsp cold cubed unsalted butter, whisking constantly until sauce is smooth and emulsified. Stir in 1 tsp lemon myrtle powder and 1 tbsp lemon juice. Adjust seasoning.
  4. Step 4: Serve pan-fried barramundi drizzled with the lemon myrtle beurre blanc alongside steamed greens or roasted potatoes.

Frequently asked questions

How long does Pan-Fried Barramundi with Lemon Myrtle Beurre Blanc take to make?

Total time is about 25 minutes (10 min prep + 15 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 Beurre Blanc?

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 x 5 oz barramundi fillets from drying out.

Can I substitute ingredients in Pan-Fried Barramundi with Lemon Myrtle Beurre Blanc?

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 Beurre Blanc 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 Beurre Blanc?

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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