Smoked Barramundi with Lemon Myrtle and Wattleseed Crust
Fresh barramundi fillets crusted with native Australian lemon myrtle and wattleseed, gently smoked for a delicate smoky flavor and aromatic finish. This australian-inspired seafood 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 220 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
- 2 tsp lemon myrtle powder
- 1 tbsp ground wattleseed
- 2 tbsp olive oil
- 1 tsp sea salt
- 1/2 tsp black pepper
- for serving lemon wedges
Instructions
- Step 1: In a small bowl, mix 2 tsp lemon myrtle powder, 1 tbsp ground wattleseed, 1 tsp sea salt, and 1/2 tsp black pepper.
- Step 2: Pat dry 4 barramundi fillets (6 oz each) with paper towels, then brush each fillet with 2 tbsp olive oil evenly.
- Step 3: Sprinkle the lemon myrtle and wattleseed mixture evenly over both sides of the fillets, pressing gently to adhere.
- Step 4: Prepare your smoker or grill for indirect cooking at 225°F with wood chips for smoke (preferably native Australian wood like eucalyptus).
- Step 5: Smoke the barramundi fillets for 25-30 minutes until the flesh is opaque and flakes easily with a fork.
- Step 6: Serve immediately with fresh lemon wedges for squeezing over the top.
Frequently asked questions
How long does Smoked 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 Smoked 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 Smoked 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 Smoked 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.
What goes well with Smoked Barramundi with Lemon Myrtle and Wattleseed Crust?
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.
Related recipes
Spiced Barramundi Fillets with Finger Lime Salsa
Slow-Cooked Barramundi in Finger Lime and Coconut Broth
Pan-Fried Barramundi with Lemon Myrtle and Roasted Beetroot Salad
Macadamia-Crusted Barramundi with Finger Lime Butter
Macadamia-Crusted Barramundi with Lemon Myrtle Butter
Pan-Fried Barramundi with Lemon Myrtle and Roasted Macadamia Salad
Equipment for this recipe
Top-rated tools to make this recipe successfully.
