Entree: Australia – Australian Indigenous & Bush Foods – Barramundi with Lemon Myrtle

Serving Size: 2

Approximate Time

Prep 10 min

Cook 9 min

Additional 5 min

Total 24 min

Ingredients

- 2 barramundi fillets, skin-on, approx. 7 oz (200 g) each
- 1 tbsp (15 ml) olive oil
- 2 tbsp (28 g) unsalted butter
- 1 tsp (1 g) dried lemon myrtle (or 2 tsp (2 g) finely chopped fresh lemon myrtle leaves)
- 1 garlic clove, minced (approx. 3 g)
- 1 tbsp (15 ml) fresh lemon juice
- 1/4 tsp (1.25 ml) sea salt
- 1/8 tsp (0.5 ml) ground native pepperberry or freshly ground black pepper
- 1 tbsp (15 ml) chopped fresh parsley or warrigal greens (optional)
- Lemon wedges for serving

Instructions

1. Pat the barramundi fillets dry with paper towels and season both sides with sea salt and pepperberry (or black pepper). Allow to rest at room temperature for 5 minutes.
2. Heat the olive oil in a heavy skillet over medium-high heat until shimmering. Place the fillets skin-side down and press gently with a spatula for the first 20–30 seconds to keep the skin flat.
3. Cook skin-side down 3–4 minutes, until the skin is crisp and the fish is cooked about two-thirds of the way through. Flip the fillets carefully.
4. Reduce heat to medium, add the butter to the pan, then stir in the minced garlic and dried lemon myrtle. Spoon the melting lemon myrtle butter over the fish while cooking 2–3 more minutes until the fish is opaque and flakes easily (internal temperature about 135–140°F / 57–60°C).
5. Remove the fillets to plates, spoon the pan butter and any juices over the fish, finish with fresh lemon juice, and garnish with chopped parsley or warrigal greens and lemon wedges.
6. Serve immediately so the lemon myrtle aroma and butter glaze remain warm and vibrant.