Pan-Seared Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Light and flaky barramundi fillets pan-seared and topped with a luscious lemon myrtle-infused finger lime beurre blanc sauce. This australian-inspired seafood ready in about 30 minutes pairs x 5 oz, skin on barramundi fillets, sea salt, black pepper 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: 15 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides evenly with 1 tsp sea salt and 1 tsp black pepper. Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat.
  2. Step 2: Place fillets skin side down and cook for 4-5 minutes until skin is crisp and golden. Flip and cook an additional 2-3 minutes until fish is opaque and flakes easily.
  3. Step 3: Remove fish and keep warm. In the same skillet, add 2 tbsp finely chopped shallots, 1/2 cup white wine, and 2 tbsp white wine vinegar. Simmer over medium heat until reduced to about 1/4 cup, about 5 minutes.
  4. Step 4: Lower heat to low and whisk in 1 tsp lemon myrtle powder, then gradually whisk in 6 tbsp cold cubed unsalted butter one piece at a time until smooth and emulsified.
  5. Step 5: Stir in 1 tbsp finger lime pearls and 1 tbsp fresh lemon juice for brightness. Spoon the beurre blanc sauce over the barramundi fillets and serve immediately with steamed greens or rice.

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Frequently asked questions

How long does Pan-Seared Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc take to make?

Total time is about 30 minutes (15 min prep + 15 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-Seared Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc?

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 sea salt from drying out.

Can I substitute ingredients in Pan-Seared Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc?

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-Seared Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc 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-Seared Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc?

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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