Slow-Roasted Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets slow-roasted with lemon myrtle, served with a tangy beurre blanc infused with finger lime pearls. This australian-inspired seafood ready in about 40 minutes pairs about 6 oz each barramundi fillets, lemon myrtle powder, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 275°F (135°C). Pat dry 4 barramundi fillets and season evenly on both sides with 1 tsp lemon myrtle powder, 1 tsp salt, and 1/2 tsp freshly ground black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large ovenproof skillet over medium-high heat. Sear the fillets skin-side down for 2 minutes until the skin is crisp, then flip and cook for 1 minute.
  3. Step 3: Transfer the skillet to the preheated oven and roast the fillets for 12-15 minutes until just cooked through and flaky.
  4. Step 4: While the fish roasts, make the finger lime beurre blanc by combining 2 finely minced shallots and 1/2 cup dry white wine in a small saucepan over medium heat. Reduce the liquid until about 2 tbsp remain, then add 1/4 cup heavy cream and simmer for 1-2 minutes.
  5. Step 5: Remove from heat and whisk in 1/2 cup cold cubed unsalted butter gradually until the sauce thickens and coats the back of a spoon. Stir in 1 tbsp finger lime pearls gently.
  6. Step 6: Plate the roasted barramundi and spoon the finger lime beurre blanc over each fillet immediately.

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Frequently asked questions

How long does Slow-Roasted Barramundi with Lemon Myrtle and Finger Lime Beurre Blanc 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 Lemon Myrtle and Finger Lime Beurre Blanc?

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 Beurre Blanc?

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 Beurre Blanc 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 Beurre Blanc?

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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