Roast Barramundi with Lemon Myrtle and Finger Lime Salsa
Oven-roasted Australian barramundi fillets topped with a fresh, tangy finger lime and lemon myrtle salsa, highlighting native flavors. This australian-inspired seafood ready in about 25 minutes pairs about 150 g each barramundi fillets, lemon myrtle powder, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 4 pieces, about 150 g each barramundi fillets
- 1 tsp lemon myrtle powder
- 3 tbsp olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 3, pulp removed finger limes
- 1 small, finely chopped red chili
- 2 tbsp, chopped fresh coriander leaves
- 1/4 cup, finely diced red onion
- 2 tbsp, freshly squeezed lime juice
Instructions
- Step 1: Preheat the oven to 400°F (200°C). Place 4 barramundi fillets on a lined baking tray and brush each with 3 tbsp olive oil. Sprinkle 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper evenly over the fillets.
- Step 2: Roast the barramundi in the preheated oven for 12-15 minutes or until the fish flakes easily with a fork and is opaque throughout.
- Step 3: While the fish roasts, prepare the salsa by combining the pulp from 3 finger limes, 1 small finely chopped red chili, 2 tbsp chopped fresh coriander leaves, 1/4 cup finely diced red onion, and 2 tbsp freshly squeezed lime juice in a small bowl. Mix gently to combine.
- Step 4: Remove the barramundi from the oven and serve immediately topped with the finger lime and lemon myrtle salsa.
Frequently asked questions
How long does Roast Barramundi with Lemon Myrtle and Finger Lime Salsa take to make?
Total time is about 25 minutes (10 min prep + 15 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 Roast Barramundi with Lemon Myrtle and Finger Lime Salsa?
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 lemon myrtle powder from drying out.
Can I substitute ingredients in Roast Barramundi with Lemon Myrtle and Finger Lime Salsa?
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 Roast Barramundi with Lemon Myrtle and Finger Lime Salsa 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 Roast Barramundi with Lemon Myrtle and Finger Lime Salsa?
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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