Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime
Succulent barramundi fillets slow-cooked with fragrant lemon myrtle and served with zesty finger lime pearls for a fresh burst. This australian-inspired slow cooker ready in about 55 minutes pairs fillets (6 oz each) barramundi fillets, lemon myrtle powder, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 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.
Ingredients
- 4 fillets (6 oz each) barramundi fillets
- 1 tbsp lemon myrtle powder
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp finger lime pearls
- 2 tbsp fresh parsley, chopped
- 1/2 cup water
Instructions
- Step 1: Rub 4 barramundi fillets evenly with 1 tbsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp black pepper. Drizzle 2 tbsp olive oil over the fillets and massage gently to coat.
- Step 2: Place the fillets in a slow cooker and add 1/2 cup water around the sides to create steam. Cook on low for 45 minutes until the fish flakes easily with a fork.
- Step 3: Carefully remove the fillets and place them on serving plates. Spoon 2 tbsp finger lime pearls over each fillet for a citrus burst.
- Step 4: Garnish with 2 tbsp chopped fresh parsley and serve immediately with steamed greens or rice.
Frequently asked questions
How long does Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime take to make?
Total time is about 55 minutes (10 min prep + 45 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 Finger Lime?
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 lemon myrtle powder from drying out.
Can I substitute ingredients in Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime?
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 Finger Lime 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 Finger Lime?
Australian slow cooker 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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Equipment for this recipe
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