Slow-Roasted Barramundi with Finger Lime and Fennel

By AislePrompt Editorial · Published 2026-07-01 · Updated 2026-07-01

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 Australian barramundi infused with zesty finger lime pearls and sweet fennel for a light, aromatic seafood dish. This Australian-inspired seafood recipe, ready in about 40 minutes, pairs barramundi fillets, skin on, fennel bulb, thinly sliced, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 250 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 250 cal/serving

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Ingredients

4 fillets (6 oz each) barramundi fillets, skin on
1 medium fennel bulb, thinly sliced
2 tbsp olive oil
2 tbsp finger lime pearls
1 tsp lemon zest
1 tsp sea salt
1/2 tsp black pepper
2 tbsp fresh dill, chopped

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Instructions

Step 1: Preheat oven to 275°F (135°C). Arrange 1 medium thinly sliced fennel bulb evenly on a baking tray, drizzle with 1 tbsp olive oil, and season with 1/2 tsp sea salt and 1/4 tsp black pepper.
Step 2: Place 4 barramundi fillets skin-side down on top of the fennel. Drizzle the remaining 1 tbsp olive oil over the fish and season with 1/2 tsp sea salt, 1/4 tsp black pepper, and 1 tsp lemon zest.
Step 3: Roast in the oven for 25-30 minutes until the fish is just cooked through and flakes easily with a fork.
Step 4: Remove from oven, sprinkle 2 tbsp finger lime pearls and 2 tbsp chopped fresh dill over the fish, and serve immediately with the fennel.