Slow-Cooked Barramundi in Wattleseed and Lemon Myrtle Broth

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicately slow-cooked barramundi fillets infused with Australian wattleseed and lemon myrtle in a fragrant broth. This australian-inspired seafood (low carb) ready in about 40 minutes pairs x 150 g pieces barramundi fillets, fish stock, dry white wine for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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: 15 min Cook: 25 min Serves 4 Australian cuisine 250 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil over medium heat in a large skillet. Add 2 finely sliced shallots and 2 minced garlic cloves, sautéing for 3 minutes until translucent and fragrant.
  2. Step 2: Add 3 cups fish stock, 1/2 cup dry white wine, 1 tbsp ground wattleseed, and 4 bruised lemon myrtle leaves to the skillet. Bring to a gentle simmer and cook for 10 minutes to infuse the broth.
  3. Step 3: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper, then gently place them into the simmering broth. Cover and poach over low heat for 8-10 minutes until the fish is opaque and flakes easily.
  4. Step 4: Carefully remove the fillets and keep warm. Strain the broth to remove lemon myrtle leaves and shallot pieces, then return to heat to reduce slightly for 5 minutes.
  5. Step 5: Serve the barramundi fillets drizzled with the reduced wattleseed broth and sprinkled with 2 tbsp chopped fresh coriander.

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Frequently asked questions

How long does Slow-Cooked Barramundi in Wattleseed and Lemon Myrtle Broth take to make?

Total time is about 40 minutes (15 min prep + 25 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 Slow-Cooked Barramundi in Wattleseed and Lemon Myrtle Broth?

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 fish stock from drying out.

Can I substitute ingredients in Slow-Cooked Barramundi in Wattleseed and Lemon Myrtle Broth?

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 Slow-Cooked Barramundi in Wattleseed and Lemon Myrtle Broth 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.

Is Slow-Cooked Barramundi in Wattleseed and Lemon Myrtle Broth low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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