If you’re looking for a seafood dish that feels fancy but is secretly quick and fuss-free, this lemon herb barramundi is it. In less than 15 minutes, you’ll have tender, flaky fish with buttery citrus flavors that taste like something from a restaurant.
Why I Keep This Recipe Handy
When I lived in Australia, barramundi was the fish everyone talked about. It’s mild, silky, and just rich enough to carry bold flavors like garlic butter, herbs, or citrus. For my family, it was always a treat — we’d buy it for birthdays, holiday dinners, or whenever we wanted something special.
Now, even though barramundi can be a little pricey, I think it’s worth keeping in rotation. It’s not only delicious, but it’s also easy to cook without worrying too much about overdoing it. Whether I’m firing up the grill in summer or pan-searing on a weeknight, it always comes out tender and flavorful.
Ingredients You’ll Need
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Barramundi fillets – Fresh if you can find them, but frozen works just fine (thaw overnight in the fridge).
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Butter or olive oil – Butter gives that rich, golden flavor, but a mix of both works beautifully.
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Lemon zest – Brightens the fish without overpowering it. Add a squeeze of juice at the end if you want more zing.
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Parsley – Dried works in a pinch, but fresh parsley or even dill or basil makes it feel more vibrant.
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Salt & pepper – Simple seasoning that lets the fish shine.
How to Cook Barramundi
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Prep the fish – Pat the fillets dry with paper towels. This helps the seasonings stick.
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Season – Mix butter (or oil), lemon zest, parsley, salt, and pepper. Brush generously over the fillets.
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Cook –
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Grill – Place skin-side down on a hot grill, then lower the heat. Cook 3–4 minutes per side until flaky.
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Oven – Bake on a parchment-lined sheet at 350°F for 12–15 minutes.
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Skillet – Pan-sear in a cast-iron or nonstick skillet, 3 minutes per side.
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The fish should flake easily with a fork when it’s ready.
Tips for Success
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Don’t skip drying the fillets – Excess moisture prevents good browning.
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Stay close to the pan or grill – Barramundi cooks quickly, and a few extra minutes can turn it rubbery.
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Change up the herbs – Try dill with lemon for a fresh flavor, or tarragon for a more elegant twist.
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Boost the sauce – Stir in a little garlic, chili flakes, or even a drizzle of honey for variation.
Serving Ideas
I usually keep things simple — steamed veggies, roasted potatoes, or a crisp salad on the side. For a lighter summer dinner, I love serving it with grilled asparagus and a cucumber tomato salad. If I’m plating it for guests, I’ll drizzle a little extra lemon butter sauce on top and garnish with fresh herbs and thin lemon slices.
Storage and Reheating
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Fridge – Store leftovers in an airtight container for up to 3 days.
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Freezer – Cooled barramundi freezes well for about 2 months. Thaw in the fridge overnight.
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Reheat – Cover and warm gently in the microwave for 20–30 seconds, or reheat in a low oven to keep it moist.
FAQs
Should I cook it with skin on?
Yes! Skin-on fillets crisp beautifully and help hold the fish together while cooking. You can always remove the skin after cooking if you prefer.
I can’t find barramundi. What’s the best substitute?
Sea bass, snapper, grouper, or halibut are all good options. Look for a mild, flaky white fish with medium fat content.
Can I make this extra lemony?
Definitely. Add a teaspoon of lemon juice to the butter mixture before cooking, and finish with another squeeze at the table.
Can I use frozen fish?
Yes — just thaw fully in the fridge overnight and pat dry before seasoning.
What’s the best way to tell if barramundi is done?
It should flake easily with a fork and look opaque all the way through. The internal temperature should reach about 140–145°F.
Perfect Barramundi
This lemon herb barramundi is tender, buttery, and ready in under 15 minutes.
Ingredients
- 4 barramundi fillets (4–5 ounces each, skin-on or skinless)
- 2 tablespoons olive oil or melted butter
- 1 teaspoon salt
- ½ teaspoon black pepper
- 2 teaspoons dried parsley
- Zest of 1 lemon
Instructions
- Preheat the grill to high heat, about 450°F (225°C).
- In a small bowl, whisk together the olive oil, lemon zest, dried parsley, salt, and pepper. Rub the mixture over both sides of the barramundi fillets.
- Place the fish on the grill, skin-side down, and close the lid. Lower the temperature to 325°F (175°C) and cook for 7 minutes. Open the lid, carefully flip the fillets with a spatula, and continue grilling for another 5 minutes until the fish flakes easily with a fork.
- Transfer to a plate and serve hot with fresh lemon slices for a bright finish.
Notes
- Storage: Keep cooled fish in an airtight container in the fridge for up to 3 days.
- Freezing: Cooked barramundi can be frozen for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Warm gently in the microwave, covered, for 20–30 seconds to avoid drying out.
Nutrition Information
Yield
4Serving Size
1Amount Per Serving Calories 331Total Fat 12gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 8gCholesterol 103mgSodium 660mgCarbohydrates 2gFiber 1gSugar 1gProtein 51g
Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Final Thought
This Perfect Barramundi is the kind of dish that proves great food doesn’t need to be complicated. A few simple ingredients, a quick cook time, and you’ve got a meal that feels both comforting and elegant. Whether you’re grilling outdoors, baking in the oven, or pan-frying in your kitchen, this recipe brings out the best of a truly special fish.
