Pan-Seared Barramundi with Lemon Myrtle and Sweet Potato Mash

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

Tender barramundi fillets pan-seared with a hint of lemon myrtle, served alongside creamy sweet potato mash. This australian-inspired seafood ready in about 40 minutes pairs 6 oz each 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the barramundi fillets atop the sweet potato mash, spooning any pan juices over the top for added flavor.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Barramundi with Lemon Myrtle and Sweet Potato Mash take to make?

Total time is about 40 minutes (15 min prep + 25 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 Sweet Potato Mash?

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 6 oz each barramundi fillets from drying out.

Can I substitute ingredients in Pan-Seared Barramundi with Lemon Myrtle and Sweet Potato Mash?

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 Sweet Potato Mash 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 Sweet Potato Mash?

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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