Slow-Cooked Barramundi with Lemon Myrtle and Garlic

By AislePrompt Editorial · Published 2026-06-08 · Updated 2026-06-08

A delicate barramundi fillet slow-cooked with fragrant lemon myrtle and garlic for a tender, citrus-infused seafood dish. This Australian-inspired seafood recipe, ready in about 40 minutes, pairs barramundi fillets, lemon myrtle powder, garlic cloves 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 pieces, 5 oz each barramundi fillets
• 1 tbsp lemon myrtle powder
• 4 cloves minced garlic cloves
• 3 tbsp olive oil
• 1 tsp sea salt
• 1/2 tsp freshly ground black pepper
• 4 thin slices lemon slices
• 2 tbsp chopped for garnish fresh parsley

The chef’s knife we’d prep this with → Best Chef's Knives for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Preheat oven to 275°F. In a small bowl, mix 1 tbsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
2. Step 2: Place the 4 barramundi fillets on a lined baking tray and drizzle evenly with 3 tbsp olive oil, then rub the lemon myrtle seasoning all over each fillet.
3. Step 3: Scatter 4 thin lemon slices and 4 minced garlic cloves evenly over the fillets.
4. Step 4: Cover the tray with foil tightly and bake in the preheated oven for 25 minutes, or until the fish is opaque and flakes easily with a fork.
5. Step 5: Remove the foil and garnish the fillets with 2 tbsp chopped fresh parsley before serving warm.