Slow-Roasted Barramundi with Davidson’s Plum Sauce

By AislePrompt Editorial · Published 2026-06-29 · Updated 2026-06-29

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-roasted barramundi fillets paired with a tart and sweet Davidson’s plum sauce that highlights Australian native fruits. This Australian-inspired seafood recipe, ready in about 40 minutes, pairs barramundi fillets, olive oil, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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: 30 min Serves 4 Australian cuisine 260 cal/serving

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Ingredients

4 pieces, 150 g each barramundi fillets
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/3 cup Davidson’s plum jam
2 tbsp red wine vinegar
1 tsp grated fresh ginger
1, minced garlic clove
1/4 cup water
2, thinly sliced for garnish spring onions
2 tbsp chopped for garnish fresh coriander

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Instructions

Step 1: Preheat oven to 275°F (135°C). Place 4 barramundi fillets on a lined baking tray. Drizzle 2 tbsp olive oil over the fillets, then season with 1 tsp salt and 1/2 tsp black pepper evenly. Roast gently for 25 minutes until just cooked through and flaky.
Step 2: While the fish roasts, combine 1/3 cup Davidson’s plum jam, 2 tbsp red wine vinegar, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1/4 cup water in a small saucepan. Bring to a simmer over medium heat, stirring occasionally until the sauce thickens slightly, about 5 minutes.
Step 3: Remove barramundi from oven and spoon the Davidson’s plum sauce generously over each fillet. Garnish with 2 tbsp chopped fresh coriander and 2 thinly sliced spring onions before serving.