Slow-Roasted Barramundi with Lemon Myrtle and Wattleseed Crust
Delicate barramundi fillets slow-roasted with a fragrant crust of lemon myrtle and wattleseed for a tender, flavorful seafood dish. This australian-inspired seafood (low carb) ready in about 40 minutes pairs fillets (6 oz each) barramundi fillets, lemon myrtle powder, ground wattleseed 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.
Ingredients
- 4 fillets (6 oz each) barramundi fillets
- 1 tbsp lemon myrtle powder
- 1 tbsp ground wattleseed
- 3 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp freshly ground black pepper
- for serving lemon wedges
Instructions
- Step 1: Preheat oven to 275°F (135°C). Pat dry 4 barramundi fillets and place on a baking sheet lined with parchment paper.
- Step 2: In a small bowl, mix 1 tbsp lemon myrtle powder, 1 tbsp ground wattleseed, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
- Step 3: Brush each fillet evenly with 3 tbsp olive oil and sprinkle the lemon myrtle and wattleseed mixture over the top, pressing lightly to adhere.
- Step 4: Roast the fillets in the oven for 25-30 minutes until the fish is opaque and flakes easily with a fork.
- Step 5: Serve immediately with fresh lemon wedges for squeezing over.
Frequently asked questions
How long does Slow-Roasted Barramundi with Lemon Myrtle and Wattleseed Crust take to make?
Total time is about 40 minutes (10 min prep + 30 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 Wattleseed Crust?
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 Wattleseed Crust?
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 Wattleseed Crust 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.
Is Slow-Roasted Barramundi with Lemon Myrtle and Wattleseed Crust low carb?
Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
Related recipes
Pan-Fried Barramundi with Lemon Myrtle and Garden Salad
Sheet Pan Barramundi with Lemon Myrtle and Roasted Veggies
Barramundi Baked with Lemon Myrtle and Finger Lime Butter
Barramundi Fillets Poached in Finger Lime and Coconut Broth
Barramundi Baked in Paper with Finger Lime and Macadamia Crust
Roast Barramundi with Lemon Myrtle and Finger Lime Salsa
