Slow-Roasted Barramundi with Lemon Myrtle and Roasted Wattleseed Sauce

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

A delicate barramundi fillet slow-roasted and served with a creamy sauce infused with native lemon myrtle and roasted wattleseed for a uniquely Australian flavor. This australian-inspired seafood ready in about 30 minutes blends fillets, 6 oz each barramundi fillets, salt, black pepper 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 310 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: 20 min Serves 4 Australian cuisine 310 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 them evenly with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Heat 2 tbsp olive oil in a large oven-safe skillet over medium heat. Place fillets skin-side down and sear for 2 minutes until golden but not fully cooked.
  3. Step 3: Transfer the skillet with fillets to the preheated oven and roast gently for 12-15 minutes until the fish flakes easily with a fork.
  4. Step 4: While the fish roasts, combine 1/2 cup heavy cream, 1 tbsp ground roasted wattleseed, 1 tsp lemon myrtle powder, 2 tbsp fresh lemon juice, and 2 tbsp unsalted butter in a small saucepan over low heat. Stir continuously until the sauce thickens slightly and the flavors meld, about 5 minutes.
  5. Step 5: Remove the fish from the oven, spoon the warm sauce generously over each fillet, and garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Slow-Roasted Barramundi with Lemon Myrtle and Roasted Wattleseed Sauce take to make?

Total time is about 30 minutes (10 min prep + 20 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 Myrtle and Roasted Wattleseed Sauce?

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 Myrtle and Roasted Wattleseed Sauce?

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 Roasted Wattleseed Sauce 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 Roasted Wattleseed Sauce?

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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