Entree: Australia – Queensland Coast – Barramundi with Lemon Myrtle (Pan-seared barramundi fillets finished with a lemon myrtle–infused butter sauce highlighting native citrus aroma)

Serving Size: 4

Approximate Time

Prep 10 min

Cook 10 min

Total 20 min

Ingredients

- 4 barramundi fillets, skin-on, approx. 6 oz (170 g) each
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 tsp (4 g) dried lemon myrtle powder or 1 tbsp (6 g) fresh finely chopped lemon myrtle leaves
- 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
- 2 cloves garlic, thinly sliced (about 10 g)
- 1/4 cup (60 ml) dry white wine or fish stock
- 1 tbsp (15 ml) capers, rinsed (optional)
- 2 tbsp (30 ml) chopped fresh parsley or lemon-scented thyme
- Salt to taste, about 1 tsp (5 g)
- 1/2 tsp (2.5 ml) freshly ground black pepper
- Lemon wedges for serving

Instructions

1. Pat the barramundi fillets dry and season both sides with salt and black pepper. Sprinkle the dried lemon myrtle or fresh leaves evenly over the flesh side and press lightly to adhere.
2. Heat a large skillet over medium-high heat and add the olive oil. When shimmering, place the fillets skin-side down and cook 3–4 minutes without moving to crisp the skin. Flip carefully and cook an additional 1–2 minutes until the fish is just cooked through (opaque and flakes easily).
3. Remove fillets to a warm plate and tent loosely with foil. In the same skillet over medium heat, add the butter, sliced garlic, and lemon zest. Sauté 30 seconds until fragrant but not browned.
4. Deglaze with the white wine or fish stock, scraping up any browned bits, then add lemon juice, capers (if using), and remaining lemon myrtle. Simmer 1–2 minutes until sauce slightly reduces, then stir in chopped parsley.
5. Spoon the lemon myrtle butter sauce over the fillets, garnish with lemon wedges, and serve immediately with steamed greens, roasted potatoes, or a simple salad.