Sheet Pan Barramundi with Lemon Myrtle and Roasted Veggies

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A vibrant sheet pan meal featuring Australian barramundi seasoned with native lemon myrtle and paired with caramelized root vegetables. This australian-inspired seafood ready in about 55 minutes pairs (6 oz 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 380 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.

Prep: 15 min Cook: 40 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F (200°C). In a large bowl, toss 3 large peeled and chunked carrots, 2 peeled and chunked sweet potatoes, and 1 large wedged red onion with 2 tbsp olive oil, 1 tbsp sea salt, and 1 tsp freshly ground black pepper until evenly coated.
  2. Step 2: Spread the vegetables in a single layer on a large baking sheet and roast for 25 minutes until edges start to caramelize and vegetables are tender.
  3. Step 3: Meanwhile, rub 4 barramundi fillets evenly with 2 tsp lemon myrtle powder and 2 tbsp olive oil.
  4. Step 4: After the vegetables have roasted 25 minutes, remove the baking sheet from the oven and make space to place the seasoned barramundi fillets skin-side down among the vegetables.
  5. Step 5: Return to the oven and roast everything for an additional 12-15 minutes until the fish is opaque and flakes easily with a fork.
  6. Step 6: Drizzle 2 tbsp fresh lemon juice over the fish and vegetables, garnish with 1/4 cup chopped fresh parsley, and serve immediately.

Frequently asked questions

How long does Sheet Pan Barramundi with Lemon Myrtle and Roasted Veggies take to make?

Total time is about 55 minutes (15 min prep + 40 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 Sheet Pan Barramundi with Lemon Myrtle and Roasted Veggies?

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 Sheet Pan Barramundi with Lemon Myrtle 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 Sheet Pan Barramundi with Lemon Myrtle 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 Sheet Pan Barramundi with Lemon Myrtle 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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