Tasmanian Pepperberry-Infused Barramundi with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi fillets accented with the spicy floral notes of Tasmanian pepperberry, finished with a zesty lemon myrtle butter sauce. This australian-inspired seafood ready in about 20 minutes pairs fillets (6 oz each) barramundi fillets, sea salt, ground Tasmanian pepperberry for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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: 10 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets (6 oz each). Season both sides with 1 tsp sea salt and 1/2 tsp ground Tasmanian pepperberry.
  2. Step 2: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook for 4 minutes until the edges are crispy.
  3. Step 3: Carefully flip the fillets and cook for another 3 minutes until opaque and cooked through. Remove the fillets from the pan and set aside on a warm plate.
  4. Step 4: Reduce heat to medium-low and add 4 tbsp unsalted butter to the skillet. Once melted, stir in 1 tbsp finely chopped lemon myrtle leaves and 1 tbsp fresh lemon juice. Cook for 1 minute until fragrant and the sauce slightly thickens.
  5. Step 5: Spoon the lemon myrtle butter over the barramundi fillets and garnish with 2 tbsp chopped fresh parsley before serving.

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Frequently asked questions

How long does Tasmanian Pepperberry-Infused Barramundi with Lemon Myrtle Butter take to make?

Total time is about 20 minutes (10 min prep + 10 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 Tasmanian Pepperberry-Infused Barramundi with Lemon Myrtle Butter?

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 sea salt from drying out.

Can I substitute ingredients in Tasmanian Pepperberry-Infused Barramundi with Lemon Myrtle Butter?

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 Tasmanian Pepperberry-Infused Barramundi with Lemon Myrtle Butter 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 Tasmanian Pepperberry-Infused Barramundi with Lemon Myrtle Butter?

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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