Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc
Delicate barramundi fillets slow-cooked to flaky perfection, served with a zesty lemon myrtle and finger lime beurre blanc sauce. This australian-inspired seafood ready in about 40 minutes pairs salt, black pepper, cold and cubed unsalted butter 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.
Ingredients
- 4 fillets (about 150 g each) barramundi fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 100 g, cold and cubed unsalted butter
- 1/3 cup dry white wine
- 1 small shallot, finely chopped
- 1 tsp lemon myrtle powder
- 1 tbsp finger lime pearls
- 1 tbsp fresh lemon juice
- 2 tbsp olive oil
Instructions
- Step 1: Preheat oven to 275°F (135°C). Lightly season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Place fillets in a baking dish and drizzle with 2 tbsp olive oil. Cover with foil and slow-cook in the oven for 20-25 minutes until the fish is opaque and flakes easily.
- Step 3: While fish cooks, combine 1/3 cup dry white wine, 1 finely chopped shallot, and 1 tsp lemon myrtle powder in a small saucepan. Simmer over medium heat until wine reduces to about 2 tbsp.
- Step 4: Reduce heat to low and whisk in 100 g cold cubed unsalted butter gradually until sauce is smooth and emulsified. Stir in 1 tbsp fresh lemon juice and 1 tbsp finger lime pearls, cooking gently for 1 more minute.
- Step 5: Plate the cooked barramundi fillets and spoon the lemon myrtle finger lime beurre blanc sauce over each serving.
Frequently asked questions
How long does Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc take to make?
Total time is about 40 minutes (10 min prep + 30 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 Beurre Blanc?
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 salt from drying out.
Can I substitute ingredients in Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc?
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 Beurre Blanc 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 Beurre Blanc?
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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Equipment for this recipe
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