Pan-Seared Barramundi with Lemon Myrtle Butter and Roasted Veggies

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

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Fresh barramundi fillets pan-seared to golden perfection topped with fragrant lemon myrtle butter, served alongside roasted seasonal vegetables. This Australian-inspired seafood recipe, ready in about 45 minutes, pairs barramundi fillets, olive oil, salt 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: 30 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F. Toss 1 sliced zucchini, 1 chopped red bell pepper, and 1 cup baby carrots with 2 tbsp olive oil, 1/2 tsp salt, and 1/4 tsp black pepper on a baking sheet. Roast for 20-25 minutes until tender and caramelized.
  2. Step 2: Meanwhile, season 4 barramundi fillets with 1/2 tsp salt, 1/4 tsp black pepper, and 1 tsp lemon myrtle powder on both sides.
  3. Step 3: Heat 1 tbsp olive oil in a large nonstick skillet over medium-high heat. Add fillets skin-side down and cook for 4-5 minutes until skin is crisp. Flip and cook another 2-3 minutes until fish is opaque.
  4. Step 4: In a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 2 minced garlic cloves and 2 tbsp lemon juice, cooking gently for 1 minute until fragrant.
  5. Step 5: Plate the barramundi fillets atop the roasted vegetables, drizzle with lemon myrtle butter, and sprinkle with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Pan-Seared Barramundi with Lemon Myrtle Butter and Roasted Veggies take to make?

Total time is about 45 minutes (15 min prep + 30 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 Butter and Roasted Veggies?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Pan-Seared Barramundi with Lemon Myrtle Butter and Roasted Veggies?

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 Butter and Roasted Veggies 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 Butter and Roasted Veggies?

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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