Slow-Roasted Barramundi with Finger Lime and Seaweed Salsa

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicate barramundi slow-roasted and topped with a tangy finger lime and seaweed salsa that highlights Australian coastal flavors. This australian-inspired seafood ready in about 35 minutes blends olive oil, sea salt, black pepper 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 220 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: 10 min Cook: 25 min Serves 4 Australian cuisine 220 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Pat dry 4 barramundi fillets and rub both sides with 2 tbsp olive oil, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Place the fillets on a baking tray lined with parchment paper and slow-roast in the oven for 20-25 minutes until the fish is opaque and flakes easily.
  3. Step 3: While the fish cooks, prepare the salsa by combining the pulp of 3 finger limes, 1/4 cup rehydrated chopped wakame seaweed, 2 finely sliced spring onions, 2 tbsp chopped fresh coriander leaves, 1 tbsp fresh lime juice, and 1 small finely chopped deseeded red chili in a bowl. Mix gently.
  4. Step 4: Once the barramundi is cooked, plate each fillet and spoon the finger lime and seaweed salsa generously over the top.
  5. Step 5: Serve immediately to enjoy the bright, oceanic flavors paired with tender fish.

Frequently asked questions

How long does Slow-Roasted Barramundi with Finger Lime and Seaweed Salsa take to make?

Total time is about 35 minutes (10 min prep + 25 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Slow-Roasted Barramundi with Finger Lime and Seaweed Salsa?

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-Roasted Barramundi with Finger Lime and Seaweed Salsa?

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-Roasted Barramundi with Finger Lime and Seaweed Salsa 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-Roasted Barramundi with Finger Lime and Seaweed Salsa?

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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