Recipe Lemon Myrtle Barramundi

For a beautiful spring  fish dish, you can’t go past Barramundi. This recipe is simple, delicious and perfect for entertaining.



1 cup white rice
½ teaspoon turmeric
10 strands saffron
250g fillet barramundi
50g butter
½ cup plain flour
6 cherry tomatoes
10g baby spinach



10 g Butter
½ cup thickened cream
dried, ground lemon myrtle
½ cup white wine



  1.  Place 3 cups of water in a saucepan to boil, add the rice, turmeric and saffron and simmer until the rice has absorbed all the water.
  2. Press rice into mould (optional) and set aside.
  3. Coat the barramundi fillet with a dusting of flour.
  4. Melt 50g butter in a shallow saucepan until it begins to bubble, add the fillet presentation side first.
  5. Cook until golden brown, then turn and cook for a further minute.
  6. Transfer to an oven tray and place into a pre heated oven at 180°C for 5 to 10 minutes while you prepare the white wine sauce.
  7. Quarter cherry tomatoes, place in pan with spinach until wilted.
  8. To serve, turn out rice onto a heated plate with spinach and tomatoes.
  9. Place the barramundi fillet on the plate and cover with sauce.


  1. Heat 10g butter in a saucepan, add the thickened cream and simmer until it starts to reduce.
  2. Add the white wine and reduce by half.
  3. Before serving, add a pinch of salt and pepper, lemon myrtle and the juice of the lemon wedge.



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