Tasmanian Pepperberry Seared Barramundi with Lemon Myrtle Butter
Pan-seared barramundi seasoned with native Tasmanian pepperberries and topped with a fragrant lemon myrtle butter sauce. This australian-inspired seafood ready in about 20 minutes pairs (6 oz each) barramundi fillets, crushed Tasmanian pepperberries, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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 (6 oz each) barramundi fillets
- 1 tsp, crushed Tasmanian pepperberries
- 1 tsp salt
- 2 tbsp olive oil
- 4 tbsp unsalted butter
- 1 tsp lemon myrtle powder
- 1 tbsp fresh lemon juice
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp salt and 1 tsp crushed Tasmanian pepperberries.
- 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 sear for 4 minutes until the skin is crisp.
- Step 3: Flip the fillets carefully and cook for an additional 3 minutes until the fish is opaque and flakes easily.
- Step 4: Meanwhile, melt 4 tbsp unsalted butter in a small pan over low heat. Stir in 1 tsp lemon myrtle powder and 1 tbsp fresh lemon juice until the butter is fragrant and emulsified.
- Step 5: Plate the barramundi fillets and drizzle the lemon myrtle butter over the top. Garnish with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Tasmanian Pepperberry Seared 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 Seared 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 salt from drying out.
Can I substitute ingredients in Tasmanian Pepperberry Seared 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 Seared 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 Seared 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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