Slow-Cooked Barramundi with Wattleseed and Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets gently cooked and topped with a fragrant wattleseed and lemon myrtle butter for an elegant seafood dish. This australian-inspired seafood (low carb) ready in about 25 minutes pairs unsalted butter, softened, ground wattleseed, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 290 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: 15 min Serves 4 Australian cuisine 290 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 4 tbsp softened unsalted butter with 1 tsp ground wattleseed, 1/2 tsp lemon myrtle powder, 1 tsp fresh lemon zest, 1 tbsp fresh lemon juice, and 1/2 tsp black pepper. Mix well and set aside.
  2. Step 2: Season 4 barramundi fillets (6 oz each) with 1 tsp salt and 1/2 tsp black pepper on both sides.
  3. Step 3: Place the fillets skin-side down in a large nonstick skillet over low heat. Cover and cook gently for 8-10 minutes until the fish flakes easily with a fork.
  4. Step 4: Remove the skillet from heat and dollop the wattleseed lemon myrtle butter evenly over each hot fillet so it melts.
  5. Step 5: Garnish with 2 tbsp chopped fresh parsley and serve immediately with steamed vegetables or rice.

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Frequently asked questions

How long does Slow-Cooked Barramundi with Wattleseed and Lemon Myrtle Butter take to make?

Total time is about 25 minutes (10 min prep + 15 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 Wattleseed and Lemon Myrtle 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 unsalted butter, softened from drying out.

Can I substitute ingredients in Slow-Cooked Barramundi with Wattleseed and Lemon Myrtle 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 Wattleseed and Lemon Myrtle 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.

Is Slow-Cooked Barramundi with Wattleseed and Lemon Myrtle Butter low carb?

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

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