Pan-Seared Barramundi with Lemon Myrtle and Rocket Salad

By AislePrompt Editorial · Published 2026-07-04 · Updated 2026-07-04

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 developed and reviewed.

Fresh Australian barramundi fillets pan-seared with lemon myrtle seasoning, served on a bed of peppery rocket salad for a light and vibrant meal. This Australian-inspired seafood recipe, ready in about 20 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 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: 10 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
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
4 cups (about 100g) rocket leaves (arugula)
1 cup, halved cherry tomatoes
2 tbsp lemon juice
2 tbsp extra virgin olive oil

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Instructions

Step 1: Pat dry 4 barramundi fillets with paper towels. Sprinkle 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper evenly over the skin and flesh sides.
Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
Step 3: Place fillets skin-side down in the pan and cook without moving for 4-5 minutes until the skin is crispy and golden brown.
Step 4: Flip the fillets carefully and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
Step 5: While the fish cooks, in a large bowl, toss 4 cups rocket leaves and 1 cup halved cherry tomatoes with 2 tbsp lemon juice and 2 tbsp extra virgin olive oil until well coated.
Step 6: Serve the barramundi fillets hot on a bed of the rocket salad for a fresh, aromatic dish.