Pan-Seared Barramundi with Lemon Myrtle and Dill

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

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.

Fresh Australian barramundi fillets pan-seared with fragrant lemon myrtle and dill served with a crisp side salad. This Australian-inspired seafood recipe, ready in about 20 minutes, pairs barramundi fillets, lemon myrtle powder, fresh dill 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. 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: 10 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 fillets, 6 oz each barramundi fillets
1 tsp lemon myrtle powder
2 tbsp, chopped fresh dill
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4, for serving lemon wedges
4 cups mixed salad greens
1 medium, sliced thin cucumber
1 cup, halved cherry tomatoes
2 tbsp extra virgin olive oil
1 tbsp white wine vinegar

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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. Sprinkle 2 tbsp chopped fresh dill evenly over the fillets.
Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. When shimmering, add fillets skin-side down and cook for 4 minutes until skin is golden and crispy.
Step 3: Carefully flip fillets and cook for an additional 3 minutes until fish flakes easily with a fork.
Step 4: In a large bowl, toss 4 cups mixed salad greens, 1 medium thinly sliced cucumber, and 1 cup halved cherry tomatoes with 2 tbsp extra virgin olive oil and 1 tbsp white wine vinegar. Season lightly with salt and pepper.
Step 5: Serve the barramundi fillets immediately with lemon wedges and the fresh salad on the side.