Slow-Roasted Barramundi with Finger Lime and Seaweed Butter

By AislePrompt Editorial · Published 2026-05-19 · Updated 2026-05-19

Delicate barramundi slow-roasted and topped with a luxurious butter infused with Australian finger lime pearls and dried seaweed. This Australian-inspired seafood recipe, ready in about 35 minutes, pairs barramundi fillets, skin on, sea salt, black pepper 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.

Ingredients

• 4 pieces (150 g each) barramundi fillets, skin on
• 1 tsp sea salt
• 1/2 tsp black pepper
• 4 tbsp unsalted butter, softened
• 2 tbsp finger lime pearls
• 1 tbsp dried seaweed flakes
• 1 tsp lemon zest
• 1 tbsp olive oil

Instructions

1. Step 1: Preheat the oven to 275°F (135°C). Pat dry 4 barramundi fillets (150 g each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
2. Step 2: Place the fillets skin-side down on a lightly oiled baking tray brushed with 1 tbsp olive oil. Roast in the oven for 20-25 minutes until the fish flakes easily and is opaque.
3. Step 3: While the fish roasts, combine 4 tbsp softened unsalted butter with 2 tbsp finger lime pearls, 1 tbsp dried seaweed flakes, and 1 tsp lemon zest in a small bowl.
4. Step 4: Remove the barramundi from the oven and top each fillet immediately with a generous dollop of the finger lime seaweed butter, allowing it to melt and infuse the fish with citrusy, ocean flavors before serving.