Pan-Roasted Barramundi with Lemon Myrtle and Roasted Vegetables

By AislePrompt Editorial · Published 2026-05-24 · Updated 2026-05-24

Fresh Australian barramundi fillets pan-roasted with native lemon myrtle seasoning, served alongside colorful roasted vegetables. This Australian-inspired seafood recipe, ready in about 40 minutes, pairs barramundi fillets, lemon myrtle powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 310 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 (6 oz each) barramundi fillets
• 1 tsp lemon myrtle powder
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 2 medium, peeled and cut into 1/2-inch sticks carrot
• 1 medium, cut into 1/2-inch sticks zucchini
• 1 large, cut into 1-inch pieces red bell pepper
• 3 cloves, smashed garlic cloves
• 2 tbsp fresh lemon juice
• 2 tbsp chopped, for garnish fresh parsley

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Instructions

1. Step 1: Preheat the oven to 425°F. In a large bowl, toss 2 peeled medium carrots, 1 medium zucchini, and 1 large red bell pepper cut into sticks and pieces with 2 tbsp olive oil, 1/2 tsp salt, and 3 smashed garlic cloves. Spread evenly on a baking sheet and roast for 20 minutes until tender and caramelized.
2. Step 2: Meanwhile, pat dry 4 barramundi fillets (6 oz each). Season both sides with 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper.
3. Step 3: Heat 1 tbsp olive oil in a large non-stick skillet over medium-high heat. Add the fillets skin side down and cook for 4-5 minutes until the skin is crisp and golden.
4. Step 4: Flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
5. Step 5: Transfer the roasted vegetables to serving plates, place the pan-roasted barramundi on top, drizzle with 2 tbsp fresh lemon juice, and sprinkle 2 tbsp chopped fresh parsley over the dish before serving.