Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Sauce
Delicately slow-cooked barramundi fillets served with a zesty lemon myrtle and finger lime sauce highlighting native Australian citrus. This australian-inspired seafood ready in about 40 minutes blends fillets (6 oz each) barramundi fillets, olive oil, lemon myrtle powder 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 230 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 fillets (6 oz each) barramundi fillets
- 2 tbsp olive oil
- 1 tsp lemon myrtle powder
- 2, minced garlic cloves
- 1/4 cup white wine
- 1/2 cup vegetable stock
- 2 tbsp finger lime pulp
- 1 tsp sea salt
- 1/2 tsp black pepper
- 2 tbsp, chopped fresh parsley
Instructions
- Step 1: Preheat oven to 275°F (135°C). Lightly brush 4 barramundi fillets with 2 tbsp olive oil and season evenly with 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp lemon myrtle powder.
- Step 2: Place fillets in a shallow ovenproof dish. Scatter 2 minced garlic cloves around the fish. Pour 1/4 cup white wine and 1/2 cup vegetable stock into the dish.
- Step 3: Cover with foil and slow-cook in the oven for 20-25 minutes until fish is opaque and flakes easily with a fork. Remove fish and keep warm.
- Step 4: Transfer cooking liquid to a small saucepan and simmer over medium heat until reduced by half and slightly thickened, about 5 minutes.
- Step 5: Remove from heat and stir in 2 tbsp finger lime pulp and 2 tbsp chopped fresh parsley. Spoon sauce over fillets and serve immediately.
Frequently asked questions
How long does Slow-Cooked Barramundi with Lemon Myrtle and Finger Lime Sauce take to make?
Total time is about 40 minutes (10 min prep + 30 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 Sauce?
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 Sauce?
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 Sauce 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 Sauce?
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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