Pan-Seared Barramundi with Lemon Myrtle Butter and Green Beans

By AislePrompt Editorial · Published 2026-06-02 · Updated 2026-06-02

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.

Tender pan-seared barramundi fillets topped with aromatic lemon myrtle butter, served with crisp green beans. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, salt, black pepper 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: 10 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 fillets (150 g each) barramundi fillets
1 tsp salt
1/2 tsp black pepper
2 tbsp olive oil
3 tbsp unsalted butter
1 tsp lemon myrtle powder
2 cloves, minced garlic cloves
300 g, trimmed green beans
1 tbsp lemon juice

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Instructions

Step 1: Pat dry 4 barramundi fillets (150 g each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
Step 3: Place the barramundi fillets skin-side down and cook for 4-5 minutes without moving, until the skin is crisp and golden.
Step 4: Carefully flip the fillets and cook for another 2-3 minutes until the fish flakes easily with a fork.
Step 5: In a small saucepan, melt 3 tbsp unsalted butter over medium heat. Stir in 1 tsp lemon myrtle powder and 2 minced garlic cloves. Cook for 1 minute until fragrant, then remove from heat.
Step 6: Steam or boil 300 g trimmed green beans for 4-5 minutes until tender-crisp, then drain.
Step 7: Toss the green beans with 1 tbsp lemon juice and season with salt to taste.
Step 8: Serve the barramundi topped with the lemon myrtle garlic butter alongside the green beans.