Pan-Fried Barramundi with Lemon Myrtle Butter and Wilted Spinach

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets pan-fried and topped with aromatic lemon myrtle butter, served alongside tender wilted spinach. This australian-inspired seafood ready in about 25 minutes pairs fillets (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 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: 10 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets 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. Add barramundi fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
  3. Step 3: Flip fillets and cook for another 2-3 minutes until fish is opaque and flakes easily. Remove fillets from pan and keep warm.
  4. Step 4: Reduce heat to low and add 4 tbsp unsalted butter and 1 tsp lemon myrtle powder to the skillet. Stir gently until butter melts and becomes fragrant, about 1 minute. Remove from heat and stir in 1 tbsp fresh lemon juice.
  5. Step 5: In a separate pan, heat 1 tbsp olive oil over medium heat. Add 2 minced garlic cloves and sauté for 30 seconds until fragrant.
  6. Step 6: Add 6 cups baby spinach and 2 tbsp water, cooking for 2-3 minutes until spinach is wilted but still vibrant green. Season with a pinch of salt.
  7. Step 7: Serve barramundi fillets topped with lemon myrtle butter alongside wilted spinach.

Frequently asked questions

How long does Pan-Fried Barramundi with Lemon Myrtle Butter and Wilted Spinach 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 Wilted Spinach?

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 Wilted Spinach?

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 Wilted Spinach 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 Wilted Spinach?

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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