Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Butter
Delicate barramundi fillets slowly cooked and finished with a fragrant lemon myrtle and finger lime butter sauce that brightens the dish. This australian-inspired seafood ready in about 30 minutes pairs (6 oz each) barramundi fillets, unsalted butter, lemon myrtle powder 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 (6 oz each) barramundi fillets
- 4 tbsp unsalted butter
- 1 tsp lemon myrtle powder
- 1 tbsp finger lime pulp
- 2 garlic cloves, minced
- 2 tbsp fresh parsley, chopped
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp olive oil
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 275°F. Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: Heat 2 tbsp olive oil in an oven-safe skillet over medium heat. Add the fillets skin-side down and sear for 2 minutes until the skin is crisp but the fish is not cooked through.
- Step 3: Transfer the skillet to the preheated oven and slow-cook the barramundi for 12-15 minutes until just cooked through and flaky.
- Step 4: Meanwhile, in a small saucepan, melt 4 tbsp unsalted butter over low heat. Stir in 1 tsp lemon myrtle powder, 2 minced garlic cloves, and 1 tbsp finger lime pulp. Cook gently for 2 minutes until fragrant and the butter is infused.
- Step 5: Remove the barramundi from the oven, spoon the lemon myrtle and finger lime butter over the fillets, and sprinkle with 2 tbsp chopped fresh parsley.
- Step 6: Serve immediately with lemon wedges for extra brightness.
Frequently asked questions
How long does Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Butter take to make?
Total time is about 30 minutes (10 min prep + 20 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 Butter?
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 unsalted butter from drying out.
Can I substitute ingredients in Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Butter?
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 Butter 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 Butter?
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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