Lemon Myrtle Barramundi
Lemon Myrtle Barramundi combines tender Australian fish with aromatic native lemon myrtle. Air-fried until lightly golden and flaky, this simple high-protein recipe makes a fresh lunch or quick dinner.
Equipment
- Measuring spoons
- Meat thermometer
- Mixing bowl
- Pastry brush
- Serving platter
- Tongs
Ingredients
- 4 barramundi fillets 150–200 g each
- 2 tablespoons olive oil
- 2 teaspoons lemon myrtle powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 lemon cut into wedges
Instructions
- Preheat the air fryer to 180°C (356°F) for 3 minutes.
- Pat the barramundi fillets thoroughly dry with paper towels.
- Combine the olive oil, lemon myrtle powder, salt, and black pepper in a mixing bowl.
- Brush the lemon myrtle mixture evenly over both sides of each fillet.
- Arrange the barramundi in the air fryer basket in a single layer.
- Leave space between the fillets for proper airflow.
- Air fry for 10–12 minutes, depending on the thickness of the fish.
- Cook in batches when necessary to avoid overcrowding.
- Check that the fish flakes easily and reaches 63°C (145°F) internally.
- Carefully transfer the fillets to a serving platter.
- Rest for 2 minutes.
- Serve warm with fresh lemon wedges.
Notes & Wine Advice
Serving Suggestions
Serve the barramundi with roasted potatoes, steamed rice, grilled vegetables, or a fresh green salad. Lemon wedges provide extra brightness just before eating. Browse our Side Dish recipes and Salad recipes for suitable accompaniments.Recipe Notes
Pat the fillets dry before applying the seasoning because excess moisture prevents the surface from browning. Barramundi fillets vary in thickness, so use the cooking time as a guide. Check the thickest section with a meat thermometer and remove thinner fillets earlier when necessary.Variations
Add garlic powder, smoked paprika, or ground coriander to the lemon myrtle mixture. Fresh parsley or cilantro can be added before serving. For a spicier version, include a pinch of chili flakes. Explore our Spices & Seasoning recipes and Fish recipes for more ideas.Wine Advice
A crisp Sauvignon Blanc complements the citrus character of lemon myrtle. A lightly oaked Chardonnay is a rounder option that pairs well with the tender barramundi.Nutrition values
Serving: 1 barramundi fillet | Calories: 250 kcal | Carbohydrates: 1 g | Protein: 35 g | Fat: 12 g | Saturated Fat: 2 g | Sodium: 320 mg