Slow-Roasted Barramundi with Lemon Myrtle and Bush Tomato Relish

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

Delicate barramundi fillets slow-roasted and served with a tangy relish made from bush tomatoes and fresh lemon myrtle, capturing Australia’s coastal flavors. This australian-inspired seafood ready in about 35 minutes pairs 150 g each barramundi fillets, finely chopped lemon myrtle leaves, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 280 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 275°F (135°C). Place 4 barramundi fillets skin-side down on a baking tray lined with parchment paper. Drizzle 2 tbsp olive oil over the fillets and sprinkle with 1 tbsp finely chopped lemon myrtle leaves, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Slow-roast the fillets in the oven for 20-25 minutes until the fish flakes easily with a fork and is opaque throughout.
  3. Step 3: Meanwhile, combine 1/4 cup chopped dried bush tomatoes, 1 finely diced small red onion, 2 tbsp chopped fresh coriander leaves, 2 tbsp fresh lime juice, 1 tsp honey, and 2 tbsp olive oil in a small bowl. Stir well to make the relish.
  4. Step 4: Spoon the bush tomato and lemon myrtle relish generously over the warm barramundi fillets just before serving to add bright, tangy contrast to the delicate fish.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Barramundi with Lemon Myrtle and Bush Tomato Relish take to make?

Total time is about 35 minutes (10 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 Lemon Myrtle and Bush Tomato Relish?

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 150 g each barramundi fillets from drying out.

Can I substitute ingredients in Slow-Roasted Barramundi with Lemon Myrtle and Bush Tomato Relish?

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 Myrtle and Bush Tomato Relish 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 Myrtle and Bush Tomato Relish?

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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