Pan-Seared Barramundi with Lemon Myrtle and Tomato Salsa

By AislePrompt Editorial · Published 2026-06-20 · Updated 2026-06-20

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 barramundi fillets pan-seared with fragrant lemon myrtle seasoning, topped with a vibrant tomato salsa for a bright, fresh Australian seafood dish. 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 250 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 250 cal/serving

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Ingredients

4 fillets (6 oz each) barramundi fillets
1 tsp lemon myrtle powder
2 tbsp olive oil
1 cup, quartered cherry tomatoes
1/4 cup, finely diced red onion
2 tbsp, chopped fresh coriander
1 tbsp lime juice
1/2 tsp salt
1/4 tsp black pepper

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Instructions

Step 1: 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.
Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add barramundi fillets skin-side down and cook for 4 minutes until the skin is crisp and golden.
Step 3: Carefully flip the fillets and cook for another 3 minutes until cooked through and opaque.
Step 4: Meanwhile, combine 1 cup quartered cherry tomatoes, 1/4 cup finely diced red onion, 2 tbsp chopped fresh coriander, and 1 tbsp lime juice in a small bowl. Stir gently to mix.
Step 5: Plate the barramundi fillets and spoon the tomato salsa over the top immediately before serving.