Name: Australian Barramundi with Lemon Myrtle Butter, Roasted Roots & Arugula Salad
Prep time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 4 (5-6 oz) barramundi fillets, skin-on, pin bones removed; 1 tbsp neutral oil (grapeseed or canola); Kosher salt, to taste; Black pepper, freshly ground, to taste; 3 oz (6 tbsp) unsalted butter, softened; 1 1/2 tsp dried lemon myrtle (or substitute 1 tsp finely grated lemon zest + 1/2 tsp dried thyme); 1 small garlic clove, finely grated; 1 tsp fresh lemon juice; 1 tsp finely chopped chives; 1 lb carrots, peeled and cut into batons; 1 lb parsnips, peeled and cut into batons; 1 tbsp olive oil; 1 tsp honey; 4 cups baby arugula; 1/2 cup cherry tomatoes, halved; 1/4 small red onion, very thinly sliced; 1 tbsp extra-virgin olive oil (for salad); 2 tsp white wine vinegar; 1/2 tsp Dijon mustard; 1 grilled lemon, halved (for garnish); Microgreens, for garnish

Australian Barramundi with Lemon Myrtle Butter, Roasted Roots & Arugula Salad

CrushedLemon1034

This elegant main course celebrates the pristine flavors of Australian barramundi, highlighted by a silky lemon myrtle butter that melts luxuriously over the just-seared fillets. Roasted root vegetables add natural sweetness and earthiness, while a peppery arugula salad brings freshness and crunch. The dish is visually striking, with vibrant greens, golden fish, and aromatic microgreens—perfect for a modern, restaurant-worthy meal at home. Grilled lemon and lemon myrtle evoke native Australian flavors, making this a true taste of Oceania, even in California.

Ingredients

Instructions

Preheat oven to 425°F (220°C). Line a sheet pan with parchment. Toss carrots and parsnips with 1 tbsp olive oil, honey, salt, and pepper. Spread in a single layer. Roast for 18-22 minutes, flipping halfway, until golden and tender.
While vegetables roast, make lemon myrtle butter: In a small bowl, combine softened butter, lemon myrtle (or zest/thyme), garlic, lemon juice, chives, a pinch of salt, and black pepper. Mix well. Scoop onto plastic wrap, roll into a log, and chill until firm (about 10 minutes in freezer).
For salad: In a large bowl, whisk together 1 tbsp extra-virgin olive oil, vinegar, Dijon, salt, and pepper. Toss with arugula, cherry tomatoes, and red onion. Set aside.
Heat a large nonstick or stainless skillet over medium-high. Pat barramundi fillets dry. Season both sides with salt and pepper.
Add neutral oil to pan, then place fillets skin-side down. Press gently for 30 seconds to crisp the skin. Sear 3-4 minutes until skin is golden and edges turn opaque. Flip and cook another 2 minutes until just cooked through. Remove from heat.
Immediately top each fillet with a generous slice of lemon myrtle butter so it melts over the fish.
To serve: Plate roasted veggies and salad. Place barramundi fillet on top or alongside. Garnish with grilled lemon halves and a scatter of microgreens. Serve immediately.