Slow-Cooked Barramundi with Finger Lime and Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets gently slow-cooked and topped with a zesty finger lime and lemon myrtle butter that highlights Australia's native citrus flavors. This australian-inspired seafood ready in about 35 minutes pairs fillets (6 oz each) barramundi fillets, softened unsalted butter, finger lime pearls for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 10 min Cook: 25 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). Lightly oil a baking dish with 1 tbsp olive oil and place 4 barramundi fillets skin-side down in the dish. Season each fillet with 1 tsp salt and 1/2 tsp white pepper.
  2. Step 2: Bake the fillets gently for 20-25 minutes until just cooked through and flaky but still moist.
  3. Step 3: While the fish bakes, combine 4 tbsp softened unsalted butter with 2 tbsp finger lime pearls, 1/2 tsp dried lemon myrtle, 2 tbsp chopped fresh parsley, and 1 tsp lemon zest in a small bowl. Mix thoroughly to create a fragrant butter.
  4. Step 4: Remove the barramundi from the oven and immediately dollop the finger lime and lemon myrtle butter evenly over each fillet, allowing it to melt and infuse the fish with bright citrus notes.
  5. Step 5: Serve immediately with steamed vegetables or a light salad.

Frequently asked questions

How long does Slow-Cooked Barramundi with Finger Lime and Lemon Myrtle Butter take to make?

Total time is about 35 minutes (10 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 with Finger Lime 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 softened unsalted butter from drying out.

Can I substitute ingredients in Slow-Cooked Barramundi with Finger Lime 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 Slow-Cooked Barramundi with Finger Lime 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 Slow-Cooked Barramundi with Finger Lime 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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