Slow-Cooked Barramundi with Lemon Myrtle Butter Sauce

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

Moist barramundi fillets gently slow-cooked and served with a fragrant lemon myrtle butter sauce that highlights Australian coastal flavors. This australian-inspired seafood ready in about 35 minutes blends about 150 g each barramundi fillets, unsalted butter, dried, crushed lemon myrtle leaves 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: 10 min Cook: 25 min Serves 4 Australian cuisine 280 cal/serving
Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Rub 4 barramundi fillets evenly with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp olive oil. Place on a baking tray lined with parchment paper.
  2. Step 2: Bake the fillets gently in the oven for 20-25 minutes until just cooked through and flaky.
  3. Step 3: While fish cooks, melt 60 g unsalted butter in a small saucepan over low heat. Add 2 minced garlic cloves and 1 tbsp crushed dried lemon myrtle leaves. Simmer gently for 5 minutes until fragrant, then stir in 2 tbsp fresh lemon juice.
  4. Step 4: Remove butter sauce from heat and strain out lemon myrtle leaves if desired for a smooth sauce.
  5. Step 5: Serve the slow-cooked barramundi fillets drizzled with the lemon myrtle butter sauce and garnished with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Slow-Cooked Barramundi with Lemon Myrtle Butter 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 Butter 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 Butter 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 Butter 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 Butter 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.

Related recipes