Slow-Roasted Barramundi with Finger Lime Butter and Seaweed Salad

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

Delicately slow-roasted Australian barramundi served with a bright finger lime butter and a refreshing seaweed salad, capturing coastal flavors. This australian-inspired seafood ready in about 40 minutes pairs fillets (150 g each) barramundi fillets, softened unsalted butter, finger lime pearls 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: 15 min Cook: 25 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 275°F (135°C). Pat dry 4 barramundi fillets (150 g each) and season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Place the fillets on an oiled baking tray brushed with 1 tbsp olive oil. Roast gently in the oven for 20-25 minutes until the flesh is opaque and flakes easily.
  3. Step 3: While the fish roasts, in a small bowl combine 100 g softened unsalted butter, 2 tbsp finger lime pearls, and 1 tsp lemon zest. Mix gently to incorporate the finger lime pearls evenly.
  4. Step 4: For the seaweed salad, drain and squeeze excess water from 1 cup rehydrated seaweed mix. Toss with 2 tbsp rice vinegar, 1 tbsp sesame oil, 1 tbsp soy sauce, and 2 thinly sliced spring onions until well blended.
  5. Step 5: Serve each barramundi fillet topped with a generous dollop of finger lime butter alongside a portion of seaweed salad for a fresh, ocean-inspired meal.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 min prep + 25 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

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

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep softened unsalted butter from drying out.

Can I substitute ingredients in Slow-Roasted Barramundi with Finger Lime Butter and Seaweed Salad?

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 Butter and Seaweed Salad 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 Butter and Seaweed Salad?

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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