Slow-Cooked Barramundi with Lemon Myrtle and Bush Tomato Relish

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

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 (gluten free) ready in about 40 minutes pairs 150 g each barramundi fillets, crushed 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 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 280 cal/serving
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Ingredients

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. Step 4: Serve the slow-cooked barramundi immediately topped generously with the bush tomato relish for a harmonious blend of fresh and earthy flavors.

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Frequently asked questions

How long does Slow-Cooked Barramundi with Lemon Myrtle and Bush Tomato Relish 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 with Lemon Myrtle and Bush Tomato Relish?

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 150 g each barramundi fillets from drying out.

Can I substitute ingredients in Slow-Cooked Barramundi with Lemon Myrtle and Bush Tomato Relish?

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 Lemon Myrtle and Bush Tomato Relish 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 with Lemon Myrtle and Bush Tomato Relish gluten free?

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

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