What is barramundi?
Barramundi is a type of sea bass native to the Indo-Pacific region, known for its firm, white, flaky flesh and mild, buttery flavor.
LUNCH
Australian Barramundi with Lemon Myrtle Butter and Asparagus
This elegant Australian Barramundi recipe features flaky fish infused with aromatic lemon myrtle butter, perfectly complemented by tender asparagus. It's a light yet flavorful meal that brings a taste of the Australian coast to your table.
HOW TO MAKE IT
Let's cook.
01
Preheat your oven to 400°F (200°C).
02
In a small bowl, combine the softened butter, dried lemon myrtle, 1/4 teaspoon salt, and 1/8 teaspoon black pepper. Mix well to create the lemon myrtle butter.
03
Pat the barramundi fillets dry with paper towels. Season both sides with the remaining 1/4 teaspoon salt and 1/8 teaspoon black pepper. Spread half of the lemon myrtle butter evenly over the top of each fillet.
04
Heat the olive oil in an oven-safe skillet over medium-high heat. Once hot, place the barramundi fillets skin-side down (if applicable) in the skillet and sear for 3 minutes until the skin is crispy and golden.
05
Flip the fillets and immediately transfer the skillet to the preheated oven. Roast for 8-10 minutes, or until the fish is opaque and flakes easily with a fork.
06
While the fish roasts, steam or blanch the trimmed asparagus spears for 3-5 minutes until tender-crisp. You can do this in a separate pot of boiling water or a steamer basket.
07
Remove the barramundi from the oven. Drizzle the cooked asparagus with fresh lemon juice. Serve the barramundi fillets immediately with the asparagus on the side.
About This Recipe
This elegant Australian Barramundi recipe features flaky fish infused with aromatic lemon myrtle butter, perfectly complemented by tender asparagus. It's a light yet flavorful meal that brings a taste of the Australian coast to your table.
Simple ingredients.
Big flavor.✦
Big flavor.✦
Chef's Tips
For extra flavor, you can add a pinch of chili flakes to the lemon myrtle butter. Ensure your skillet is hot before searing the fish to achieve a beautiful crust.
Easy Substitutions
If barramundi is unavailable, snapper or cod can be used. Dried lemon myrtle can be substituted with 1 teaspoon of finely grated lemon zest, though the flavor profile will be slightly different. Green beans or broccolini can replace asparagus.
Storage & Reheating
Store leftover cooked barramundi and asparagus in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat or in the oven at 300°F (150°C) until just warmed through to prevent drying out.
Serving Suggestions
Serve with a side of fluffy quinoa or wild rice for a more substantial meal. A light green salad with a vinaigrette dressing would also complement the flavors. Garnish with fresh parsley or a lemon wedge for presentation. Pair with a crisp Sauvignon Blanc.
Common Mistakes
Overcooking the fish: Barramundi cooks quickly. Watch for it to become opaque and flake easily; don't let it dry out. Not patting the fish dry: This prevents a good sear and crispy skin. Overcrowding the pan: Cook fish in batches if necessary to ensure proper searing and even cooking. Forgetting to trim asparagus: The woody ends are unpleasant to eat.
Frequently Asked Questions
Where can I find lemon myrtle?
Dried lemon myrtle can be found in specialty spice shops, Australian food stores, or online. Some larger supermarkets may also carry it in their gourmet spice section.
Can I use frozen barramundi?
Yes, ensure it is fully thawed and patted very dry before cooking to achieve the best texture.
MORE TO KNOW
Lemon myrtle is a native Australian herb with a strong, fresh citrus aroma and flavor, often described as a blend of lemon, lime, and lemongrass. It pairs wonderfully with seafood, poultry, and even desserts. When cooking with dried lemon myrtle, a little goes a long way, so start with the recommended amount and adjust to your taste. This recipe highlights its unique qualities, offering a distinct Australian culinary experience.
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