Slow-Cooked Barramundi with Lemon Myrtle and Quandong Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets slow-cooked to flaky perfection and served with a tangy native quandong and lemon myrtle sauce. This australian-inspired seafood ready in about 45 minutes blends dried, crushed lemon myrtle leaves, white wine, small, finely chopped shallots 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 280 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: 15 min Cook: 30 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat your oven to 275°F (135°C). Lightly oil a baking dish with 1 tbsp olive oil and sprinkle 1 tsp salt and 1/2 tsp black pepper evenly over 4 barramundi fillets, placing them skin-side down.
  2. Step 2: In a small saucepan over medium heat, melt 2 tbsp butter and sauté 2 finely chopped shallots until translucent, about 3 minutes. Add 2 tsp crushed dried lemon myrtle leaves and stir for 1 minute until fragrant.
  3. Step 3: Pour in 1/4 cup white wine and 1/2 cup water, bring to a simmer, then whisk in 1/2 cup quandong puree. Cook for 4-5 minutes until the sauce thickens slightly.
  4. Step 4: Pour the sauce over the barramundi fillets in the baking dish, cover tightly with foil, and slow-cook in the oven for 20-25 minutes until the fish flakes easily with a fork.
  5. Step 5: Remove from oven and let rest for 5 minutes before serving the fish topped with the tangy quandong and lemon myrtle sauce.

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Frequently asked questions

How long does Slow-Cooked Barramundi with Lemon Myrtle and Quandong Sauce take to make?

Total time is about 45 minutes (15 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 Quandong 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 Quandong 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 Quandong 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 Quandong 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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