Slow-Roasted Barramundi with Lemon Myrtle and Finger Lime
Delicate barramundi fillets slow-roasted with fragrant lemon myrtle and served with zesty finger lime pearls for a bright, coastal Australian dish. This australian-inspired seafood ready in about 35 minutes pairs fillets (6 oz each) barramundi fillets, lemon myrtle powder, extra virgin olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 260 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.
Ingredients
- 4 fillets (6 oz each) barramundi fillets
- 1 tbsp lemon myrtle powder
- 3 tbsp extra virgin olive oil
- 1 tsp salt
- 1/2 tsp black pepper
- 2 tbsp finger lime pearls
- 1 tbsp fresh lemon juice
Instructions
- Step 1: Preheat the oven to 275°F. Pat dry 4 barramundi fillets (6 oz each) and place on a parchment-lined baking tray.
- Step 2: Drizzle 3 tbsp extra virgin olive oil evenly over the fillets, then sprinkle 1 tbsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp black pepper on top. Rub gently to coat the fish evenly.
- Step 3: Roast the fillets in the oven for 20-25 minutes until the fish flakes easily with a fork and is opaque but still moist.
- Step 4: Remove from oven and drizzle with 1 tbsp fresh lemon juice. Serve immediately topped with 2 tbsp finger lime pearls to add bright citrus bursts.
Frequently asked questions
How long does Slow-Roasted Barramundi with Lemon Myrtle and Finger Lime 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 Finger Lime?
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 lemon myrtle powder from drying out.
Can I substitute ingredients in Slow-Roasted Barramundi with Lemon Myrtle and Finger Lime?
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 Finger Lime 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 Finger Lime?
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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