Slow-Cooked Barramundi with Lemon Myrtle and Dill Cream

By AislePrompt Editorial · ·

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.

Delicately slow-cooked Australian barramundi infused with lemon myrtle, served with a smooth dill cream sauce that enhances the fish’s natural flavor. This Australian-inspired seafood recipe, ready in about 35 minutes, pairs barramundi fillets, lemon myrtle powder, sea salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 25 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Pat dry 4 barramundi fillets and season evenly with 1 tsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp black pepper on both sides.
  2. Step 2: Heat 1 tbsp olive oil and 2 tbsp unsalted butter in a large ovenproof skillet over medium heat. Add 1 minced garlic clove and sauté for 30 seconds until fragrant.
  3. Step 3: Place the fillets skin-side down in the skillet and sear for 2 minutes until the skin crisps slightly.
  4. Step 4: Transfer the skillet to the preheated oven and cook the fish gently for 15-18 minutes until just cooked through and flaky.
  5. Step 5: While the fish cooks, combine 1/2 cup heavy cream, 2 tbsp chopped fresh dill, and 1 tbsp lemon juice in a small saucepan over low heat. Warm gently for 3-4 minutes until the sauce thickens slightly.
  6. Step 6: Serve the slow-cooked barramundi fillets drizzled with the dill cream sauce, garnishing with extra dill if desired.

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