Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Salsa
Delicate barramundi fillets slow-cooked with native lemon myrtle and topped with a zesty finger lime salsa for a fresh coastal Australian taste. This australian-inspired seafood ready in about 35 minutes blends 5 oz each barramundi fillets, lemon myrtle powder, olive oil 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 210 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.
Ingredients
- 4 pieces, 5 oz each barramundi fillets
- 1 tbsp lemon myrtle powder
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- 3, pulp scooped finger limes
- 1/4 cup, finely diced red onion
- 2 tbsp, chopped cilantro
- 1 tbsp lime juice
Instructions
- Step 1: Preheat oven to 275°F (135°C). Rub 4 barramundi fillets evenly with 1 tbsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp black pepper, then drizzle 2 tbsp olive oil on top.
- Step 2: Place the seasoned fillets on a baking tray lined with parchment paper and slow-cook in the oven for 20-25 minutes until the fish flakes easily with a fork and is tender.
- Step 3: While the fish cooks, prepare the salsa by combining the pulp of 3 finger limes, 1/4 cup finely diced red onion, 2 tbsp chopped cilantro, and 1 tbsp lime juice in a small bowl. Mix gently to combine bright and tangy flavors.
- Step 4: Remove the barramundi from the oven and spoon the finger lime salsa evenly over each fillet before serving to add a burst of fresh citrus and texture.
Frequently asked questions
How long does Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Salsa take to make?
Total time is about 35 minutes (10 min prep + 25 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 Finger Lime Salsa?
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 Finger Lime Salsa?
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 Salsa 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 Salsa?
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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