Slow-Roasted Barramundi with Lemon and Finger Lime

By AislePrompt Editorial · Published 2026-06-09 · Updated 2026-06-09

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 topped with fresh finger lime pearls and a squeeze of lemon for a zesty finish. This Australian-inspired seafood recipe (gluten free), ready in about 35 minutes, pairs barramundi fillets, olive oil, lemon zest for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 220 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. 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

4 fillets (6 oz each) barramundi fillets
2 tbsp olive oil
1 tsp lemon zest
2 tbsp lemon juice
2, halved finger limes
1 tsp sea salt
1/2 tsp black pepper
2 tbsp, chopped fresh parsley

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Instructions

Step 1: Preheat the oven to 275°F (135°C). Place 4 barramundi fillets in a single layer on a baking tray lined with parchment paper.
Step 2: Drizzle 2 tbsp olive oil evenly over the fillets, then sprinkle 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp lemon zest on top.
Step 3: Roast the fish for 20-25 minutes until it flakes easily with a fork and is opaque in the center.
Step 4: Remove from oven and immediately drizzle 2 tbsp fresh lemon juice over the fillets.
Step 5: Carefully scoop the pearl-like vesicles from 2 halved finger limes and sprinkle them on top along with 2 tbsp chopped fresh parsley.
Step 6: Serve warm with steamed greens or a light salad to complement the citrusy, delicate fish.