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Paired with an irresistible lemon garlic butter sauce, this barramundi recipe is simple, quick, and easy – but don’t let that fool you… It’s OH-so-delicious! If you haven’t tried this mild and amazingly flaky fish yet, this restaurant-quality recipe will convince you to take the plunge.

Overhead view of lemon garlic barramundi in a white bowl on a dark tabletop.

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What Makes This Recipe So Good

  • Barramundi is an absolutely delicious fish! Flaky, mild, delicate, you might have heard it referred to as the Asian seabass. It’s meaty, with a its own buttery flavor. It doesn’t have a strong fishy taste at all, so this is one fish dish the whole family will enjoy!
  • Not only is it delicious, barramundi is also a sustainable option that’s super nutritious. Naturally low in calories and high in lean protein, it’s packed with important nutrients like heart-healthy omega-3 fatty acids.
  • This recipe is SO quick and easy! I’m talking restaurant-quality in less than 15 minutes. Since it’s so quick, you’ll want to prep all your sides first. The fish needs to be the last thing you cook so you can serve it immediately.

Chef’s Tips

  • Because barramundi is very delicate, you’ll want to use a non-stick pan. I also recommend using a fish spatula if you’ve got one – it’ll help you flip the fillets without tearing them. If you’re on the fence about getting one, don’t let the name sway you. It’s super versatile and you can use it any time you’d use a traditional spatula.
  • Pat down the fish with a paper towel before adding it to the pan so you get a perfect sear. It’s a simple step that only takes a few seconds but really makes a difference in the end!
  • Barramundi is often found frozen, packaged in individually-wrapped pieces, and you’ll want to defrost it before cooking. The easiest way is to just put it in the fridge the night before. You should wake up to perfectly tender barramundi fillets. If you forget, you can also submerge the wrapped fillets in cold water for 30 minutes or so. If the fish isn’t already packaged in plastic, place it in a ziploc bag or any sealable bag before you put it in the water.
Lemon garlic barramundi in a white bowl with parsley garnish.

Delicious Sides To Serve With Barramundi

Lemon garlic barramundi in a white bowl with chopped parsley and lemon butter sauce.
Recipe By: Jasmine Comer
5 from 13 votes

Lemon Garlic Butter Barramundi

Prep 15 minutes
Cook 10 minutes
Total 25 minutes
Paired with an irresistible lemon garlic butter sauce, this barramundi recipe is simple, easy and absolutely delicious! And you'll have a restaurant quality beautiful fish ready in just 15 minutes!
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2 servings

Equipment

  • Non-stick skillet
  • Paper towels
  • fish spatula optional but recommended
  • Plate

Ingredients

  • 1 tablespoon olive oil or other neutral oil
  • 12 ounces barramundi cut into filets
  • 1 pinch salt to taste
  • 1 pinch pepper to taste
  • 4 tablespoons butter or ghee
  • 1 clove garlic minced
  • half of one lemon juiced, approximately 2 tablespoons
  • fresh chopped parsley for garnish, optional

Instructions

  • Add olive oil to large skillet and warm over medium heat. While skillet heats up, pat barramundi fillets completely dry with paper towels, then liberally season fillets on all sides with salt and pepper, to taste.
    Barramundi fillets seasoned with salt and pepper on a black cutting board.
  • When oil is hot and shimmery, add fillets to skillet. Cook 3 to 4 minutes or until golden brown, then flip fillets and cook another 3 to 4 minutes.
    Golden brown barramundi fillets in a large skillet with olive oil.
  • Remove barramundi from skillet. Quickly add butter and minced garlic to hot skillet and stir frequently until garlic is fragrant, approximately 1 minute. Add lemon juice and stir to incorporate.
    Overhead view of melted butter, minced garlic, and fresh lemon juice in a large skillet.
  • Divide barramundi fillets between serving plates. Spoon lemon butter sauce over fish fillets, garnish with fresh parsley (optional), and serve with desired sides.
    Overhead view of lemon garlic barramundi fillets in a white ceramic bowl.
  • This recipe moves pretty quickly, so make sure you’ve got your sides ready. The fish will need to be the last thing you cook so you can serve it immediately.
  • Make it Whole30/Paleo: Use ghee instead of butter.
  • Make it Dairy Free: Use a dairy-free butter.

Approximate Information for One Serving

Serving Size: 1servingCalories: 432calProtein: 35gFat: 33gSaturated Fat: 16gTrans Fat: 1gCholesterol: 145mgSodium: 288mgPotassium: 543mgTotal Carbs: 2gFiber: 0.1gSugar: 0.4gNet Carbs: 2gVitamin A: 701IUVitamin C: 6mgCalcium: 28mgIron: 1mg
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.

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Jasmine Comer

Jasmine Comer is a food photographer and recipe developer from North Carolina. She grew up in the kitchen watching her mom cook all types of delicious meals. In 2016 she established Lively Meals, a food blog where she creates healthy recipes. This led to creating recipes for other blogs as well. In her free time she enjoys exploring new places and spending time in nature. Ultimately she’s grateful to be doing work she loves—cooking good food and sharing it with people.

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28 Comments

  1. Made this tonight for dinner its awesome! My daughter that’s not a fish eater asked for more! I put parsely and basil and extra garlic!
    Thank you!5 stars

    Reply

  3. We made this for dinner last night and it was excellent. We added a little extra garlic and used basil, not parsley. My non-fish eating loved it. It was also the first time we had barramundi. Great fish.5 stars

    Reply

  4. I just made Barramundi for the first time.
    It came out white soft flaky and delicious!
    This is how I cook my fish …This is a great recipe…I am going to be purchasing it more frequently…A new favorite!5 stars

    Reply

  6. I cooked the his for the first time and my sister and I both enjoyed it very much. It was so easy and fast to cook. Thank you.5 stars

    Reply

  7. Amazing! I had never cooked barramundi fish before and was so happy I found your recipe. I’ll definitely make this again.5 stars

    Reply

  8. It is the best fish I have had in a long n g time. Definitely restaurant quality and I am not a seasoned cook! This was iincredibly easy and t his finish is very inexpensive, but even better than some yeice the price! We love it!5 stars

    Reply

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