Slow-Roasted Barramundi with Finger Lime and Dill Salsa

By AislePrompt Editorial · ·

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 accented by a bright finger lime and dill salsa, celebrating Australia's coastal flavors. This Australian-inspired seafood recipe (low carb), ready in about 35 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 230 calories and feeds 4, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. 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 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Place 4 barramundi fillets skin-side down on a lined baking tray. Brush each fillet with 2 tbsp olive oil, then season with 1 tsp salt and 1/2 tsp black pepper evenly.
  2. Step 2: Roast the barramundi in the oven for 20-25 minutes until the flesh is opaque and flakes easily with a fork.
  3. Step 3: Meanwhile, prepare the salsa by combining pulp from 2 finger limes, 2 tbsp finely chopped fresh dill, 1 small finely diced shallot, 1 tbsp lemon juice, and 1 tbsp extra virgin olive oil in a small bowl. Stir gently to combine.
  4. Step 4: Remove the barramundi from the oven and transfer to serving plates. Spoon the finger lime and dill salsa over each fillet while still warm.
  5. Step 5: Serve immediately with steamed greens or a light salad to highlight the fresh flavors.

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