Pan-Roasted Barramundi with Lemon Myrtle and Roasted Vegetables

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh Australian barramundi fillets pan-roasted with native lemon myrtle seasoning, served alongside colorful roasted vegetables. This australian-inspired seafood ready in about 40 minutes pairs fillets (6 oz each) 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.

Prep: 15 min Cook: 25 min Serves 4 Australian cuisine 310 cal/serving
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Ingredients

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.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Roasted Barramundi with Lemon Myrtle and Roasted Vegetables take to make?

Total time is about 40 minutes (15 min prep + 25 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-Roasted Barramundi with Lemon Myrtle and Roasted Vegetables?

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 lemon myrtle powder from drying out.

Can I substitute ingredients in Pan-Roasted Barramundi with Lemon Myrtle and Roasted Vegetables?

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-Roasted Barramundi with Lemon Myrtle and Roasted Vegetables 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-Roasted Barramundi with Lemon Myrtle and Roasted Vegetables?

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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