Entree: Australia – Western Australia – Barramundi with Lemon Myrtle (Pan-seared barramundi fillets flavored with native lemon myrtle and citrus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 10 min

Additional 10 min

Total 30 min

Ingredients

- 4 barramundi fillets, approx. 6 oz (170 g) each
- 1 tsp (2 g) dried lemon myrtle
- Zest of 1 lemon
- 2 tbsp (30 ml) olive oil
- 2 tbsp (30 g) unsalted butter
- 2 cloves garlic, minced
- 1 small shallot, finely chopped, about 1 oz (30 g)
- 1/4 cup (60 ml) dry white wine or fish stock
- 2 tbsp (30 ml) fresh lemon juice
- 1 tsp (6 g) sea salt
- 1/2 tsp (2 g) freshly ground black pepper
- 1 tbsp (15 g) chopped macadamia nuts (optional)
- Fresh parsley or coriander for garnish

Instructions

1. Pat fillets dry and season both sides with sea salt, black pepper, lemon zest, and dried lemon myrtle; let rest 10 minutes.
2. Heat olive oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Add the fillets skin-side down and press gently for 20 seconds to keep skin flat. Cook 3–4 minutes until skin is crisp and golden.
3. Flip the fillets and add butter, minced garlic, and shallot to the pan. Spoon the melted butter and aromatics over the fish as it cooks another 2–3 minutes, until the fish flakes easily and reaches an internal temperature of about 135°F (57°C).
4. Remove fillets to a warm plate. Add white wine or stock to the skillet and deglaze, scraping up browned bits; simmer 1–2 minutes. Stir in lemon juice and any remaining butter to create a glossy sauce. Taste and adjust seasoning.
5. Plate the barramundi, spoon the lemon-myrtle butter sauce over the top, sprinkle with chopped macadamias if using, and garnish with parsley or coriander. Serve immediately with steamed greens or roasted potatoes.