Pan-Fried Barramundi with Lemon Myrtle Butter and Garden Peas

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

A light, pan-fried Australian barramundi fillet accented with fragrant lemon myrtle butter and served alongside fresh garden peas. This australian-inspired seafood ready in about 25 minutes pairs (6 oz each) barramundi fillets, salt, black 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat.
  2. Step 2: Add the barramundi fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden. Carefully flip and cook for another 3 minutes until the fish is opaque and flakes easily.
  3. Step 3: While the fish cooks, melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir in 1 tsp lemon myrtle powder, 2 minced garlic cloves, and 1 tbsp fresh lemon juice. Keep warm.
  4. Step 4: In a separate small pot, bring 2 cups water to a boil. Add 1 1/2 cups frozen garden peas and cook for 2 minutes until tender and bright green. Drain and stir in 2 tbsp chopped fresh mint leaves.
  5. Step 5: Plate the barramundi fillets and spoon the lemon myrtle butter over the top. Serve with the minted garden peas on the side.

Frequently asked questions

How long does Pan-Fried Barramundi with Lemon Myrtle Butter and Garden Peas 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 Butter and Garden Peas?

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 Garden Peas?

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 Garden Peas 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 Garden Peas?

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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