Pan-Fried Barramundi with Lemon Myrtle Butter and Fresh Garden Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets pan-fried until golden and topped with native lemon myrtle butter, served alongside a crisp garden salad for a fresh Australian seafood meal. This australian-inspired seafood ready in about 25 minutes pairs 150 g each, skin on barramundi fillets, salt, black pepper 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: 15 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets (150 g each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place fillets skin-side down and cook for 4-5 minutes until the skin crisps and becomes golden brown.
  3. Step 3: Carefully flip the fillets and cook for another 2-3 minutes until the flesh is opaque and flakes easily.
  4. Step 4: Meanwhile, combine 60 g softened unsalted butter with 1 tsp lemon myrtle powder in a small bowl. Mix until fully incorporated.
  5. Step 5: Remove fish from skillet and place on serving plates. Top each fillet with a generous dollop of the lemon myrtle butter.
  6. Step 6: For the salad, toss 4 cups mixed salad greens, 1/2 thinly sliced cucumber, and 1 cup halved cherry tomatoes with 2 tbsp extra virgin olive oil, 1 tbsp fresh lemon juice, 1/2 tsp salt, and 1/4 tsp black pepper in a large bowl.
  7. Step 7: Serve the barramundi immediately with the fresh garden salad on the side.

Frequently asked questions

How long does Pan-Fried Barramundi with Lemon Myrtle Butter and Fresh Garden Salad take to make?

Total time is about 25 minutes (15 min prep + 10 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 Butter and Fresh Garden Salad?

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 salt from drying out.

Can I substitute ingredients in Pan-Fried Barramundi with Lemon Myrtle Butter and Fresh Garden Salad?

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 Butter and Fresh Garden Salad 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 Butter and Fresh Garden Salad?

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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