Tasmanian Pepperberry-Poached Barramundi with Lemon Myrtle Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets gently poached with native Tasmanian pepperberry and served with a citrusy lemon myrtle cream sauce. This australian-inspired seafood (gluten free) ready in about 25 minutes blends water, dry white wine, leaves fresh lemon myrtle leaves 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 280 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: 15 min Serves 4 Australian cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a wide skillet, combine 2 cups water, 1 cup dry white wine, 6 fresh lemon myrtle leaves, 1 tsp crushed Tasmanian pepperberries, and 1 tsp salt. Bring to a gentle simmer over medium heat.
  2. Step 2: Add 4 barramundi fillets skin-side down to the simmering liquid, cover, and poach gently for 8-10 minutes until the flesh is opaque and flakes easily.
  3. Step 3: While fish poaches, in a small saucepan, melt 2 tbsp unsalted butter over low heat, then stir in 1/2 cup heavy cream and 2 tbsp fresh lemon juice. Simmer gently for 3-4 minutes until the sauce thickens slightly.
  4. Step 4: Remove the fish fillets carefully from the poaching liquid with a slotted spatula and plate them. Spoon the lemon myrtle cream sauce over each fillet and serve immediately.

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Frequently asked questions

How long does Tasmanian Pepperberry-Poached Barramundi with Lemon Myrtle Sauce take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Tasmanian Pepperberry-Poached Barramundi with Lemon Myrtle 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 Tasmanian Pepperberry-Poached Barramundi with Lemon Myrtle 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 Tasmanian Pepperberry-Poached Barramundi with Lemon Myrtle 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.

Is Tasmanian Pepperberry-Poached Barramundi with Lemon Myrtle Sauce gluten free?

Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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