Pan-Seared Barramundi with Lemon Myrtle Butter Sauce
Delicate Australian barramundi fillets pan-seared and topped with a fragrant lemon myrtle infused butter sauce. This australian-inspired seafood ready in about 20 minutes blends Salt, Black pepper, Olive oil into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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.
Ingredients
- 4 fillets (6 oz each), skin on Barramundi fillets
- 1 tsp Salt
- 1/2 tsp Black pepper
- 2 tbsp Olive oil
- 4 tbsp Unsalted butter
- 1 tsp Lemon myrtle powder
- 2 tbsp Fresh lemon juice
- 2 tbsp, chopped Fresh parsley
Instructions
- Step 1: Pat dry 4 barramundi fillets with skin on. Season both sides with 1 tsp salt and 1/2 tsp black pepper evenly.
- Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place fillets skin-side down and cook for 4-5 minutes until the skin is crispy and golden.
- Step 3: Carefully flip the fillets and cook for an additional 2-3 minutes until the fish is opaque and flakes easily with a fork.
- Step 4: Remove fillets from the skillet and set aside on a warm plate. Reduce heat to medium-low and add 4 tbsp unsalted butter to the skillet.
- Step 5: Stir in 1 tsp lemon myrtle powder and 2 tbsp fresh lemon juice into the butter, cooking for 1-2 minutes until the sauce thickens slightly and is aromatic.
- Step 6: Pour the lemon myrtle butter sauce over the barramundi fillets and garnish with 2 tbsp chopped fresh parsley. Serve immediately.
Frequently asked questions
How long does Pan-Seared Barramundi with Lemon Myrtle Butter Sauce take to make?
Total time is about 20 minutes (10 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.
How do I store leftover Pan-Seared Barramundi with Lemon Myrtle Butter Sauce?
Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.
Can I substitute ingredients in Pan-Seared Barramundi with Lemon Myrtle Butter Sauce?
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 Sauce 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 Sauce?
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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