Slow-Roasted Barramundi with Lemon and Finger Lime Salsa

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

Delicate barramundi fillets slow-roasted and topped with a zesty citrus salsa featuring Australian finger limes for a burst of freshness. This australian-inspired seafood ready in about 35 minutes blends (5 oz each) barramundi fillets, olive oil, sea salt 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 230 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 230 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Place 4 barramundi fillets (5 oz each) on a rimmed baking tray lined with parchment paper. Drizzle evenly with 2 tbsp olive oil, then season with 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp lemon zest.
  2. Step 2: Slow roast the fillets in the oven for 20-25 minutes until the fish is opaque, flakes easily, and remains moist.
  3. Step 3: While the fish roasts, combine the pulp of 3 finger limes, 1 small finely diced red chili, 2 tbsp chopped fresh coriander leaves, and 1 tbsp fresh lemon juice in a small bowl. Mix gently to create a vibrant citrus salsa.
  4. Step 4: Remove the barramundi from the oven and spoon the finger lime salsa over each fillet. Serve immediately with steamed jasmine rice or sautéed greens.

Frequently asked questions

How long does Slow-Roasted Barramundi with Lemon and Finger Lime 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 Lemon and Finger Lime 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 Lemon and Finger Lime 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 Lemon and Finger Lime 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 Lemon and Finger Lime 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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