Non-VegetarianAustralian cuisine Main Course

Modern Australian Lemon Myrtle Baked Fish

Name: Modern Australian Lemon Myrtle Baked Fish
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 servings
Cuisine: Australian
Ingredients: 700 g barramundi fillets; 1.5 tsp ground dried lemon myrtle; 60 g Unsalted butter; 1 tbsp Olive oil; 2 cloves Garlic cloves; 1 whole Lemon; 1 tsp sea salt flakes; 0.5 tsp cracked black pepper; 2 tbsp fresh flat-leaf parsley

Succulent barramundi fillets baked with aromatic lemon myrtle butter and citrus slices for a vibrant Modern Australian dinner.

🇦🇺Australia· Northern Territory

Prep: 15 min
Cook: 15 min
Total: 30 min
Servings: 4
Difficulty: Easy
Calories: 380 kcal

Ingredients

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Servings

700 g barramundi fillets — skin-on or skinless, cut into 4 portions
1½ tsp ground dried lemon myrtle — commercially sourced native spice
60 g Unsalted butter — cubed
1 tbsp Olive oil — extra virgin
2 cloves Garlic cloves — finely minced
1 whole Lemon — sliced into thin rounds
1 tsp sea salt flakes — to taste
½ tsp cracked black pepper — freshly ground
2 tbsp fresh flat-leaf parsley — finely chopped

Equipment

•Baking tray
•Baking paper
•Small saucepan
•Chef's knife
•Pastry brush

Nutrition

Per serving, approximate

Calories: 380 kcal
fat: 24 g
carbs: 3 g
fibre: 1 g
protein: 38 g
calories: 380 kcal

Instructions

1
Preheat your oven to 200 degrees C or 180 degrees C fan-forced.
2
Line a large baking tray with baking paper.
3
Pat the fish fillets dry on both sides with paper towel.
4
Arrange the lemon slices in four separate clusters on the baking tray.
5
Place one fish fillet on top of each lemon cluster.
6
Melt the butter in a small saucepan over low heat with the olive oil, minced garlic, and ground lemon myrtle.
7
Cook gently for one minute until fragrant without letting the garlic brown.
8
Brush the warm lemon myrtle butter evenly over the fish fillets.
9
Season the fillets with sea salt flakes and cracked black pepper.
10
Bake for twelve to fifteen minutes until the fish flakes easily with a fork.
11
Scatter with chopped parsley and spoon the tray juices over the top before serving.

Chef's tips

Lemon myrtle has an intense citrus and herbal flavour, so measure carefully to avoid overpowering the sweet fish. If barramundi is unavailable, any firm white fish like snapper or coral trout works equally well.

Ingredient substitutions

ground dried lemon myrtle → finely grated lemon zest combined with a pinch of dried thyme
barramundi fillets → snapper, flathead, or cod fillets
unsalted butter → macadamia oil or olive oil for a dairy-free version

Storage

Store leftover cooked fish in an airtight container in the fridge for up to two days.

Reheating

Reheat gently in a covered baking dish at 150 degrees C with a tablespoon of water until just warmed through.

Common mistakes to avoid

•Overcooking the fish fillets until they become dry and flaky rather than moist.
•Using too much lemon myrtle, which creates a bitter or soapy taste.
•Browning the minced garlic in the pan before baking, which makes the butter bitter.

Serving suggestions

Serve with steamed jasmine rice and charred broccolini.Pair with a fresh garden salad dressed in light lemon vinaigrette.Accompany with crusty bread or damper to mop up the pan juices.