Slow-Cooked Barramundi with Wattleseed and Lemon Myrtle

By AislePrompt Editorial · Published 2026-06-19 · Updated 2026-06-19

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Delicately slow-cooked barramundi infused with the nutty aroma of wattleseed and the citrus notes of lemon myrtle, bringing a taste of Australia's coast. This Australian-inspired seafood recipe, ready in about 35 minutes, pairs barramundi fillets, wattleseed, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 210 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.

Prep: 10 min Cook: 25 min Serves 4 Australian cuisine 210 cal/serving

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Ingredients

4 fillets, about 150 g each barramundi fillets
1 tbsp, ground wattleseed
1 tsp lemon myrtle powder
1 tsp sea salt
1/2 tsp white pepper
2 tbsp olive oil
2 tbsp fresh lemon juice
3 cloves, minced garlic cloves
2 tbsp chopped fresh parsley

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Instructions

Step 1: Preheat the oven to 275°F (135°C). In a small bowl, combine 1 tbsp ground wattleseed, 1 tsp lemon myrtle powder, 1 tsp sea salt, and 1/2 tsp white pepper.
Step 2: Rub the spice mixture evenly over 4 barramundi fillets (about 150 g each).
Step 3: Heat 2 tbsp olive oil in an ovenproof skillet over medium heat. Add 3 minced garlic cloves and sauté for 1 minute until fragrant but not browned.
Step 4: Add the barramundi fillets skin-side down and sear for 2 minutes until the skin is slightly crisp.
Step 5: Turn the fillets over, drizzle 2 tbsp fresh lemon juice over the fish, then transfer the skillet to the preheated oven.
Step 6: Slow-cook the barramundi for 15-18 minutes until the flesh is opaque and flakes easily with a fork.
Step 7: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the fillets, and serve with steamed seasonal vegetables or rice.