Slow-Cooked Barramundi with Lemon Myrtle and Wattleseed Butter
Delicate barramundi fillets slow-cooked with native Australian spices, topped with a fragrant lemon myrtle and wattleseed butter for a silky finish. This australian-inspired seafood ready in about 35 minutes pairs about 150 g each barramundi fillets, softened unsalted butter, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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, about 150 g each barramundi fillets
- 100 g, softened unsalted butter
- 1 tsp lemon myrtle powder
- 1 tsp ground wattleseed
- 1 tsp sea salt
- 1/2 tsp black pepper
- 1 tbsp fresh lemon juice
- 2 tbsp, finely chopped fresh parsley
Instructions
- Step 1: Preheat oven to 275°F (135°C). In a small bowl, combine 100 g softened unsalted butter with 1 tsp lemon myrtle powder, 1 tsp ground wattleseed, 1 tsp sea salt, 1/2 tsp black pepper, and 1 tbsp fresh lemon juice until blended.
- Step 2: Place 4 barramundi fillets skin-side down in a lightly greased baking dish. Spread a generous tablespoon of the flavored butter over each fillet.
- Step 3: Cover the dish with foil and bake for 20-25 minutes until the fish is opaque and flakes easily with a fork, maintaining its moist texture.
- Step 4: Remove from oven and sprinkle 2 tbsp finely chopped fresh parsley over the fillets before serving immediately with steamed vegetables or a light salad.
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Frequently asked questions
How long does Slow-Cooked Barramundi with Lemon Myrtle and Wattleseed Butter take to make?
Total time is about 35 minutes (10 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Slow-Cooked Barramundi with Lemon Myrtle and Wattleseed Butter?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep softened unsalted butter from drying out.
Can I substitute ingredients in Slow-Cooked Barramundi with Lemon Myrtle and Wattleseed Butter?
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 Wattleseed Butter 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 Wattleseed Butter?
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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