Pan-Seared Barramundi with Lemon Myrtle and Roasted Veggies

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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Fresh Australian barramundi fillets pan-seared with native lemon myrtle spice, served alongside colorful roasted vegetables. This Australian-inspired seafood recipe, ready in about 50 minutes, pairs barramundi fillets, lemon myrtle powder, olive oil 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: 35 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 large cut red bell pepper, 1 medium sliced zucchini, and 12 halved baby potatoes with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 25-30 minutes until tender and golden.
  2. Step 2: Meanwhile, pat dry 4 barramundi fillets and season both sides with 1 tsp lemon myrtle powder, 1/2 tsp salt, and 1/4 tsp black pepper.
  3. Step 3: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add the fillets skin-side down and cook for 4 minutes until the skin is crisp. Flip and cook for another 3 minutes until the fish is opaque and flakes easily.
  4. Step 4: Remove the fish from the pan and drizzle with 2 tbsp fresh lemon juice. Sprinkle 2 tbsp chopped fresh parsley over fish and roasted vegetables before serving.

Frequently asked questions

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

Total time is about 50 minutes (15 min prep + 35 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 Roasted Veggies?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

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

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 Roasted Veggies 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 Roasted Veggies?

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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