Slow-Roasted Barramundi with Finger Lime Beurre Blanc

By AislePrompt Editorial · Published 2026-05-21 · Updated 2026-05-21

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 served with a citrusy finger lime beurre blanc sauce for a taste of Australia's coastal waters. This Australian-inspired seafood recipe, ready in about 35 minutes, pairs barramundi fillets, sea salt, white pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 25 min Serves 4 Australian cuisine 320 cal/serving

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Ingredients

4 x 6 oz, skin on barramundi fillets
1 tsp sea salt
1/2 tsp white pepper
6 tbsp, cold and cubed unsalted butter
2 tbsp, finely chopped shallots
1/3 cup dry white wine
2 tbsp white wine vinegar
2 tbsp finger lime pearls
1 tbsp lemon juice
1 tbsp olive oil

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Instructions

Step 1: Preheat oven to 275°F (135°C). Pat dry 4 x 6 oz barramundi fillets with skin on, then season both sides with 1 tsp sea salt and 1/2 tsp white pepper.
Step 2: Place the fillets skin-side down on a baking tray lined with parchment paper. Drizzle 1 tbsp olive oil over the fillets and roast gently in the oven for 20-25 minutes until the fish flakes easily but remains moist.
Step 3: While the fish roasts, prepare the beurre blanc sauce. In a small saucepan over medium heat, combine 2 tbsp finely chopped shallots, 1/3 cup dry white wine, and 2 tbsp white wine vinegar. Simmer until reduced to about 2 tbsp liquid, then reduce heat to low.
Step 4: Gradually whisk in 6 tbsp cold cubed unsalted butter a few pieces at a time until the sauce is smooth and slightly thickened, keeping it warm but not boiling.
Step 5: Stir in 2 tbsp finger lime pearls and 1 tbsp lemon juice to the sauce just before serving.
Step 6: Plate the slow-roasted barramundi fillets and spoon the finger lime beurre blanc over the top for a bright, elegant seafood dish.