Slow-Cooked Barramundi with Lemon Myrtle and Bush Tomato Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets slow-cooked in a tangy sauce infused with lemon myrtle and the earthy sweetness of bush tomatoes. This australian-inspired seafood ready in about 40 minutes blends 150 g each barramundi fillets, olive oil, medium, finely chopped onion into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 220 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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: 10 min Cook: 30 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

Instructions

  1. Step 1: Heat 2 tbsp olive oil in a large skillet over medium heat. Add 1 medium finely chopped onion and 3 minced garlic cloves, sautéing for 5 minutes until soft and translucent.
  2. Step 2: Stir in 1 cup canned chopped bush tomatoes and 1 tsp lemon myrtle powder, cooking for 3 minutes until the mixture thickens and becomes aromatic.
  3. Step 3: Pour in 1/4 cup dry white wine and 1/2 cup fish stock, bring to a simmer, and cook uncovered for 5 minutes until the sauce reduces slightly.
  4. Step 4: Season the sauce with 1 tsp sea salt and 1/2 tsp black pepper, then nestle 4 barramundi fillets (150 g each) into the sauce. Reduce heat to low, cover, and cook gently for 12-15 minutes until the fish is opaque and flakes easily.
  5. Step 5: Sprinkle 2 tbsp chopped fresh parsley over the dish before serving to add a fresh herbal note.

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Frequently asked questions

How long does Slow-Cooked Barramundi with Lemon Myrtle and Bush Tomato Sauce take to make?

Total time is about 40 minutes (10 min prep + 30 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Cooked Barramundi with Lemon Myrtle and Bush Tomato Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

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

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 Sauce 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 Lemon Myrtle and Bush Tomato Sauce?

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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