Pan-Fried Barramundi with Lemon Myrtle Butter and Roasted Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-10 · Updated 2026-05-10

Fresh Australian barramundi fillets pan-fried until golden, topped with zesty lemon myrtle butter, served alongside roasted seasonal vegetables. This australian-inspired seafood ready in about 45 minutes pairs salt, black pepper, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 (about 150 g each) barramundi fillets
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 4 tbsp unsalted butter
• 1 tsp lemon myrtle powder
• 2, minced garlic cloves
• 1 medium, sliced into 1/2-inch rounds zucchini
• 1, chopped into 1-inch pieces red bell pepper
• 250 g, halved baby potatoes
• 2 tbsp, chopped fresh parsley
• 1 tbsp fresh lemon juice

Instructions

1. Step 1: Preheat oven to 425°F (220°C). Toss 250 g halved baby potatoes, 1 sliced medium zucchini, and 1 chopped red bell pepper with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper. Spread on a baking sheet and roast for 25 minutes until tender and caramelized.
2. Step 2: While vegetables roast, season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper on both sides.
3. 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 the skin is crisp.
4. Step 4: Flip the fillets carefully and cook for another 3 minutes until the fish is opaque and flakes easily with a fork.
5. Step 5: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 1 tsp lemon myrtle powder and 2 minced garlic cloves, cooking for 1 minute until fragrant. Remove from heat and stir in 1 tbsp fresh lemon juice.
6. Step 6: Plate the barramundi fillets, spoon the lemon myrtle butter over the top, and serve with the roasted vegetables sprinkled with 2 tbsp chopped fresh parsley.