Pan-Seared Barramundi with Lemon Myrtle and Sweet Potato Mash

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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.

Tender barramundi fillets pan-seared with a hint of lemon myrtle, served alongside creamy sweet potato mash. This Australian-inspired seafood recipe, ready in about 40 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 350 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: 25 min Serves 4 Australian cuisine 350 cal/serving

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Ingredients

4 pieces, 6 oz each barramundi fillets
1 tsp lemon myrtle powder
3 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
2 large, peeled and cubed sweet potatoes
2 tbsp unsalted butter
1/4 cup milk

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Instructions

Step 1: Place 2 large peeled and cubed sweet potatoes in a large pot of salted water. Bring to a boil and cook for 15-20 minutes until tender. Drain and mash with 2 tablespoons unsalted butter and 1/4 cup milk until smooth and creamy. Keep warm.
Step 2: Pat dry 4 barramundi fillets with paper towels. Season both sides with 1 teaspoon salt, 1/2 teaspoon black pepper, and sprinkle 1 teaspoon lemon myrtle powder evenly over the fillets.
Step 3: Heat 3 tablespoons olive oil in a large non-stick skillet over medium-high heat. Add the barramundi fillets skin-side down and cook for 4-5 minutes until the skin is crisp and golden.
Step 4: Carefully flip the fillets and cook for another 3-4 minutes until the fish flakes easily with a fork and is opaque throughout.
Step 5: Serve the barramundi fillets atop the sweet potato mash, spooning any pan juices over the top for added flavor.