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Honey Lemon Myrtle Barramundi

Honey Lemon Myrtle Barramundi

This bush-inspired dish features succulent barramundi fillets marinated in Australian honey and lemon myrtle, then baked in parcels to seal in the fragrant flavours. A modern twist on classic seafood perfect for a summer BBQ or weeknight dinner.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course: Main Course
Cuisine: Australian
Ingredients Method Notes

Ingredients
  

  • 4 fillets barramundi fillets (150 g each)
  • 2 Australian honey
  • 1 tsp dried lemon myrtle or 2 fresh lemon myrtle leaves crushed
  • 1 lemon zested and juiced
  • 2 cloves garlic minced
  • 2 tbsp olive oil
  • salt and pepper to taste
  • 1 red chilli finely sliced (optional)
To Serve
  • 1 handful fresh parsley or coriander chopped
  • 4 wedges lemon wedges
  • 1 tbsp olive oil (optional) for drizzling

Method
 

  1. Preheat oven to 180°C (350°F) and line a large baking sheet.
  2. In a bowl, whisk Australian honey, lemon myrtle, lemon zest, lemon juice, minced garlic, olive oil, salt, pepper and optional chilli until combined.
  3. Place each barramundi fillet on a piece of parchment paper. Spoon the honey‑lemon myrtle dressing over fish and fold paper to seal parcels.
  4. Bake parcels on prepared sheet for 15–20 minutes until the fish flakes easily. (Alternatively, cook parcels on the BBQ over medium heat.)
  5. Serve barramundi in the paper parcels or unwrapped on plates. Garnish with chopped parsley or coriander, drizzle with reserved dressing and serve with lemon wedges.

Notes

If you can't source lemon myrtle, substitute with lemon zest and thyme for a similar flavor. For a smoky twist, cook parcels on a BBQ over medium heat instead of the oven.