Pan-Seared Barramundi with Lemon Myrtle and Coconut Sauce

By AislePrompt Editorial · Published 2026-06-07 · Updated 2026-06-07

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A delicate Australian barramundi fillet pan-seared and paired with a fragrant lemon myrtle-infused coconut sauce for a tropical coastal taste. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, lemon myrtle powder, coconut milk 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 4 Australian cuisine 280 cal/serving

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Ingredients

4 fillets (6 oz each, skin on) barramundi fillets
1 tsp lemon myrtle powder
1 cup coconut milk
1 tbsp grated fresh ginger
2 cloves minced garlic cloves
2 tbsp fresh lime juice
2 tbsp olive oil
1 tsp salt
1/2 tsp freshly ground black pepper
2 tbsp chopped for garnish fresh coriander leaves

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Instructions

Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt, 1/2 tsp black pepper, and 1 tsp lemon myrtle powder evenly.
Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Place the fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
Step 3: Flip the fillets gently and cook an additional 2-3 minutes until the fish is opaque and flakes easily with a fork. Remove fillets and keep warm.
Step 4: In the same skillet, lower heat to medium and add 2 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant.
Step 5: Pour in 1 cup coconut milk and stir in 2 tbsp fresh lime juice. Simmer the sauce gently for 3-4 minutes until slightly thickened and aromatic.
Step 6: Spoon the coconut sauce over the barramundi fillets, garnish with 2 tbsp chopped fresh coriander leaves, and serve immediately.