Lemon Butter Barramundi Recipe
Elevate your weeknight dinner game with this irresistibly simple yet elegant Lemon Butter Barramundi Recipe. Featuring tender, flaky barramundi fillets pan-seared to perfection and smothered in a rich, velvety lemon butter sauce, this dish strikes the perfect balance between savory and citrusy flavors. Freshly minced garlic and a touch of parsley add layers of aromatic depth, while a squeeze of lemon juice brightens every bite. Ready in just 25 minutes, this quick and easy recipe is perfect for busy days yet impressive enough for entertaining. Serve it with lemon wedges for a zesty finish, and pair it with your favorite sides like roasted vegetables or a crisp salad for a seafood feast that’s as nourishing as it is delicious. Whether you’re a seafood aficionado or new to cooking fish, this dish is a guaranteed crowd-pleaser!
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Recipe Information
Ingredients
- 4 pieces (6 oz each) Barramundi fillets (skin-on or skinless)
- 4 tablespoons Unsalted butter
- 3 tablespoons Lemon juice (freshly squeezed)
- 2 cloves Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoons Black pepper (ground)
- 2 tablespoons Parsley (chopped, optional garnish)
- 4 pieces Lemon wedges (for serving)
Instructions
Pat the barramundi fillets dry with a paper towel and season both sides with salt and black pepper.
Heat a large non-stick skillet over medium heat and add the olive oil.
When the oil is shimmering, place the barramundi fillets skin-side down (if skin-on) in the skillet. Cook for 4-5 minutes, or until the skin is crispy and the edges begin to turn opaque. If skinless, cook until the bottom is golden.
Flip the fillets carefully and cook the other side for another 2-3 minutes, or until the fish is cooked through and flakes easily with a fork. Remove the fillets and set aside on a plate.
Reduce the heat to low and add the butter to the skillet. Let it melt, stirring occasionally.
Once the butter has fully melted, add the minced garlic and sauté for about 30 seconds, or until fragrant.
Stir in the freshly squeezed lemon juice, and let the sauce simmer for 1-2 minutes to combine the flavors.
Return the cooked barramundi fillets to the skillet and spoon the lemon butter sauce over them to coat.
Garnish with chopped parsley, if desired, and serve immediately with lemon wedges on the side for extra brightness.
Nutrition Facts
Calories |
335 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 21.1 g | 27% | |
| Saturated Fat | 8.9 g | 45% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 101 mg | 34% | |
| Sodium | 551 mg | 24% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 3.9 g | 14% | |
| Total Sugars | 4.8 g | ||
| Protein | 31.2 g | 62% | |
| Vitamin D | 10.2 mcg | 51% | |
| Calcium | 75 mg | 6% | |
| Iron | 0.9 mg | 5% | |
| Potassium | 729 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
