Slow-Cooked Barramundi with Wattleseed and Lemon Myrtle Cream Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets slow-cooked and served with a fragrant cream sauce infused with native wattleseed and lemon myrtle. This australian-inspired seafood ready in about 45 minutes blends about 6 oz each barramundi fillets, unsalted butter, 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 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a large ovenproof skillet, melt 3 tbsp unsalted butter over medium heat. Add 2 finely chopped shallots and sauté for 3 minutes until translucent and fragrant.
  3. Step 3: Pour in 1/2 cup dry white wine and simmer for 2 minutes until slightly reduced. Stir in 1 tsp ground wattleseed and 1/2 tsp lemon myrtle powder.
  4. Step 4: Add 1 cup heavy cream and 1 tbsp fresh lemon juice, stirring to combine. Bring the sauce to a gentle simmer.
  5. Step 5: Nestle the seasoned barramundi fillets into the sauce, spooning some sauce over the top. Transfer skillet to the oven and slow-cook for 20-25 minutes until the fish flakes easily with a fork.
  6. Step 6: Remove from oven, sprinkle 2 tbsp chopped fresh parsley over the fish, and serve immediately with the creamy native spice sauce.

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Frequently asked questions

How long does Slow-Cooked Barramundi with Wattleseed and Lemon Myrtle Cream 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 Wattleseed and Lemon Myrtle Cream 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 Wattleseed and Lemon Myrtle Cream 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 Wattleseed and Lemon Myrtle Cream 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 Wattleseed and Lemon Myrtle Cream 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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