Slow-Cooked Barramundi with Lemon Myrtle and Kakadu Plum Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets slow-cooked and served with a tangy Kakadu plum and lemon myrtle sauce that highlights Australia's native flavors. This australian-inspired seafood (gluten free) ready in about 35 minutes blends 150 g 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 240 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.

Prep: 10 min Cook: 25 min Serves 4 Australian cuisine 240 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Season 4 barramundi fillets with 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp lemon myrtle powder evenly on both sides.
  2. Step 2: Heat 2 tbsp olive oil in an ovenproof skillet over medium heat. Add 2 minced garlic cloves and 1 finely chopped shallot, sautéing for 2 minutes until fragrant and translucent.
  3. Step 3: Place the fillets skin-side down in the skillet and sear for 2 minutes until lightly golden.
  4. Step 4: Add 1/4 cup white wine, 1/2 cup fish stock, and 3 tbsp Kakadu plum puree to the skillet, spooning some sauce over the fillets.
  5. Step 5: Transfer the skillet to the preheated oven and slow-cook the barramundi for 12-15 minutes until the fish flakes easily with a fork.
  6. Step 6: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the fillets, and serve immediately with the sauce spooned on top.

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Frequently asked questions

How long does Slow-Cooked Barramundi with Lemon Myrtle and Kakadu Plum Sauce 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 Kakadu Plum 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 Kakadu Plum 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 Kakadu Plum 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.

Is Slow-Cooked Barramundi with Lemon Myrtle and Kakadu Plum Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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