Tasmanian Pepperberry Spiced Barramundi with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi fillets seasoned with native Tasmanian pepperberry and topped with a fragrant lemon myrtle-infused butter sauce. This australian-inspired seafood ready in about 22 minutes pairs fillets, 150 g each barramundi fillets, Tasmanian pepperberry powder, 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.

Prep: 10 min Cook: 12 min Serves 4 Australian cuisine 280 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets (150 g each) and season both sides with 1 tsp salt and 1 tsp Tasmanian pepperberry powder evenly.
  2. Step 2: Heat 2 tbsp olive oil in a large skillet over medium-high heat until shimmering. Add the fillets skin side down and cook for 4 minutes until skin is crisp and golden.
  3. Step 3: Carefully flip the fillets and cook for another 3 minutes until opaque and cooked through, then transfer to a warm plate.
  4. Step 4: In the same skillet, reduce heat to low and add 4 tbsp unsalted butter and 1 tbsp finely chopped lemon myrtle leaves. Stir gently until butter melts and is fragrant, about 2 minutes.
  5. Step 5: Stir in 1 tbsp fresh lemon juice and pour the lemon myrtle butter over the fish. Garnish with 2 tbsp chopped fresh parsley and serve immediately.

Frequently asked questions

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

Total time is about 22 minutes (10 min prep + 12 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 Spiced 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 tasmanian pepperberry powder from drying out.

Can I substitute ingredients in Tasmanian Pepperberry Spiced 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 Spiced 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 Spiced 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.

Related recipes