Slow-Cooked Barramundi with Finger Lime and Kakadu Plum Glaze

By AislePrompt Editorial · Published 2026-06-25 · Updated 2026-06-25

Delicate barramundi fillets slow-cooked and glazed with tangy finger lime pearls and Kakadu plum reduction for a uniquely Australian seafood dish. This Australian-inspired seafood recipe, ready in about 35 minutes, pairs barramundi fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 240 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 (6 oz each) barramundi fillets
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 2 tbsp finger lime pearls
• 1/4 cup Kakadu plum puree
• 1 tbsp honey
• 1 tbsp lemon juice
• 2 tbsp, chopped fresh coriander leaves

Instructions

1. Step 1: Preheat oven to 275°F. Lightly brush 4 barramundi fillets with 2 tbsp olive oil and season with 1 tsp salt and 1/2 tsp black pepper on both sides.
2. Step 2: Place fillets in a single layer on a baking dish and slow-cook in the oven for 20-25 minutes until the fish is opaque and flakes easily with a fork.
3. Step 3: While the fish cooks, combine 1/4 cup Kakadu plum puree, 1 tbsp honey, and 1 tbsp lemon juice in a small saucepan over medium heat. Simmer gently for 5 minutes until slightly thickened.
4. Step 4: Remove the sauce from heat and fold in 2 tbsp finger lime pearls for a burst of citrus texture.
5. Step 5: Spoon the Kakadu plum and finger lime glaze over the cooked barramundi fillets and garnish with 2 tbsp chopped fresh coriander leaves before serving.