Pan-Seared Barramundi with Wattleseed and Lemon Myrtle Butter
Delicate barramundi fillets pan-seared and topped with a fragrant butter infused with native wattleseed and lemon myrtle. This australian-inspired seafood ready in about 20 minutes pairs fillets (6 oz each) 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.
Ingredients
- 4 fillets (6 oz each) barramundi fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 tsp ground wattleseed
- 1 tsp dried lemon myrtle
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in a large nonstick skillet over medium-high heat until shimmering. Add the fillets skin side down and cook for 4-5 minutes until the skin is crisp and golden.
- Step 3: Flip the fillets carefully and cook for another 2-3 minutes until the fish is opaque and flakes easily.
- Step 4: While fish cooks, melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir in 1 tsp ground wattleseed and 1 tsp dried lemon myrtle and let infuse for 2 minutes. Remove from heat and stir in 1 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley.
- Step 5: Plate the barramundi fillets and spoon the wattleseed and lemon myrtle butter generously over the top to serve.
Frequently asked questions
How long does Pan-Seared Barramundi with Wattleseed and Lemon Myrtle Butter take to make?
Total time is about 20 minutes (10 min prep + 10 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 Wattleseed and Lemon Myrtle Butter?
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 Wattleseed and Lemon Myrtle Butter?
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 Wattleseed and Lemon Myrtle Butter 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 Wattleseed and Lemon Myrtle Butter?
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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Equipment for this recipe
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