Pan-Seared Barramundi with Lemon Myrtle Butter and Samphire

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

Delicate barramundi fillets pan-seared and topped with fragrant lemon myrtle butter, served alongside sautéed salty samphire. This australian-inspired seafood ready in about 22 minutes pairs (6 oz each) barramundi fillets, skin on, 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: 12 min Serves 4 Australian cuisine 320 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Instructions

  1. Step 1: Pat 4 barramundi fillets dry and season both sides with 1 tsp salt and 1/2 tsp black pepper. Set aside.
  2. Step 2: In a small bowl, mix 4 tbsp unsalted butter with 1 tsp lemon myrtle powder and 1 tbsp fresh lemon juice until smooth. Refrigerate until ready to use.
  3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place the barramundi fillets skin-side down and cook for 4-5 minutes without moving until the skin is crisp and golden.
  4. Step 4: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily.
  5. Step 5: Remove the fillets from the pan and keep warm. In the same skillet, add 1 minced garlic clove and 1 cup trimmed samphire. Sauté for 2-3 minutes until the samphire is bright green and tender-crisp.
  6. Step 6: Plate the barramundi fillets and top each with 1 tbsp lemon myrtle butter, allowing it to melt over the hot fish. Serve with sautéed samphire sprinkled with 1 tbsp chopped fresh parsley.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Samphire?

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 salt from drying out.

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

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 Samphire 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 Samphire?

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.

Related recipes