Pan-Fried Barramundi with Lemon Myrtle Butter Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets pan-fried to golden perfection, served with a fragrant lemon myrtle infused butter sauce. This australian-inspired seafood ready in about 22 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 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: 12 min Serves 4 Australian cuisine 280 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook for 4 minutes until the skin is crispy.
  3. Step 3: Flip the fillets carefully and cook for another 3 minutes until the fish flakes easily with a fork. Remove fillets from the pan and set aside on a warm plate.
  4. Step 4: Reduce heat to medium-low and add 4 tbsp unsalted butter to the pan. Once melted, stir in 1 tsp lemon myrtle powder and 2 tbsp fresh lemon juice. Cook the sauce for 1-2 minutes until fragrant and slightly thickened.
  5. Step 5: Pour the lemon myrtle butter sauce over the barramundi fillets and garnish with 2 tbsp chopped fresh parsley before serving.

Frequently asked questions

How long does Pan-Fried Barramundi with Lemon Myrtle Butter Sauce take to make?

Total time is about 22 minutes (10 min prep + 12 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 Sauce?

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 Sauce?

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 Sauce 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 Sauce?

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.

Related recipes