Slow-Cooked Barramundi with Lemon Myrtle and Bush Tomato Relish

By AislePrompt Editorial · Published 2026-06-01 · Updated 2026-06-01

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicate barramundi fillets slow-cooked with aromatic lemon myrtle and topped with a tangy bush tomato relish for a taste of the Australian coast. This Australian-inspired seafood recipe (gluten free), ready in about 40 minutes, pairs barramundi fillets, lemon myrtle leaves, dried, sea salt 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 rice, quinoa, or a quick salad. 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 280 cal/serving

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Ingredients

4 pieces, 150 g each barramundi fillets
1 tbsp, crushed lemon myrtle leaves, dried
1 tsp sea salt
1/2 tsp black pepper
2 tbsp olive oil
1/2 cup, chopped bush tomatoes, dried
1 small, finely diced red onion
2 tbsp white vinegar
1 tbsp honey
2 tbsp, chopped fresh coriander leaves

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Instructions

Step 1: Preheat oven to 275°F (135°C). Lightly oil a baking dish with 2 tbsp olive oil. Season 4 barramundi fillets with 1 tbsp crushed lemon myrtle, 1 tsp sea salt, and 1/2 tsp black pepper, then place fillets in the dish skin-side down.
Step 2: Cover the dish tightly with foil and slow-cook in the oven for 20-25 minutes until the fish is tender and flakes easily with a fork.
Step 3: While the fish cooks, prepare the bush tomato relish by soaking 1/2 cup dried bush tomatoes in warm water for 10 minutes. Drain and finely chop them, then mix with 1 small finely diced red onion, 2 tbsp white vinegar, 1 tbsp honey, and 2 tbsp chopped fresh coriander leaves.
Step 4: Serve the slow-cooked barramundi immediately topped generously with the bush tomato relish for a harmonious blend of fresh and earthy flavors.