Pan-Seared Barramundi with Lemon Myrtle and Herb Salsa
Delicate barramundi fillets pan-seared and topped with a zesty lemon myrtle and fresh herb salsa, bringing the flavors of the Australian coast to your plate. This australian-inspired seafood ready in about 20 minutes blends lemon myrtle powder, divided olive oil, salt into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 (about 150 g each) barramundi fillets
- 1 tsp lemon myrtle powder
- 3 tbsp, divided olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 1/4 cup finely chopped fresh flat-leaf parsley
- 2 tbsp finely chopped fresh chives
- 1 tbsp, rinsed and chopped capers
- 1 tsp lemon zest
- 2 tbsp fresh lemon juice
- 2, finely sliced spring onions
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.
- Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat. Place the fillets skin-side down and cook for 4-5 minutes until the skin is golden and crisp.
- Step 3: Carefully flip the fillets and cook for another 3 minutes until the fish is opaque and flakes easily with a fork. Remove from pan and keep warm.
- Step 4: In a small bowl, combine 1/4 cup finely chopped flat-leaf parsley, 2 tbsp finely chopped chives, 1 tbsp chopped capers, 1 tsp lemon zest, 2 tbsp fresh lemon juice, 2 sliced spring onions, and 1 tbsp olive oil. Stir to make a fresh herb salsa.
- Step 5: Spoon the lemon myrtle herb salsa over the warm barramundi fillets and serve immediately with steamed vegetables or salad.
Frequently asked questions
How long does Pan-Seared Barramundi with Lemon Myrtle and Herb Salsa take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Barramundi with Lemon Myrtle and Herb Salsa?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Barramundi with Lemon Myrtle and Herb Salsa?
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 Herb Salsa 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 Herb Salsa?
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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