This baked barramundi recipe is light, flaky, and full of lemon garlic flavor. It comes together in under 30 minutes with simple ingredients.

Best Baked Barramundi Recipe

I’m always looking for new fish recipes, especially white fish. A few months ago I saw a package of barramundi in the freezer section at the grocery store and decided to try it.

Y’all, let me tell you, if you like snapper or grouper, you’re going to love this barramundi recipe.

The barramundi filets are light, flaky, and mild. My lemon garlic butter adds the perfect amount of seasoning without being overpowering.

It pairs well with roasted vegetables, Caesar salad, a baked potato, or corn on the cob. It’s so easy to prepare, too. Once the fish thaws, it takes less than 30 minutes from start to finish. Dinner served!

Overhead view of fish and veggies on a plate.

What Is Barramundi Fish?

Barramundi, also known as Asian sea bass, is a white fish native to Australia and Southeast Asia.

The texture is firm and flaky, similar to snapper, grouper, or mahi mahi, which makes it perfect for baking, grilling, or pan-searing.

Barramundi is sold frozen with the skin-on or off. If you’re used to cooking white fish like tilapia or halibut, you’ll have no problem with barramundi.

What Does Barramundi Taste Like?

Barramundi has a light, mild flavor that’s slightly buttery without being overly rich. It takes on the flavor of seasonings well, which is why I love pairing it with lemon, garlic, and herbs.

It’s less “fishy” than trout and a little more delicate than cod. If you like mahi mahi or sea bass, chances are you’ll be a fan of barramundi, too.

How to Cook Barramundi

Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or spray with a little non-stick cooking spray.

Pat the filets dry with a paper towel and place them in the dish, skin-side down if using skin-on.

In a small bowl, whisk together the melted butter, garlic, lemon zest, lemon juice, herbs, salt, and pepper.

Spoon the lemon garlic butter mixture evenly over each filet.

Bake for 15 to 18 minutes, or until the fish flakes easily with a fork and is opaque in the center.

White fish with garlic lemon butter spooned over the top.

Serve immediately with lemon wedges and fresh parsley, if desired.

Tips for Perfectly Cooked Barramundi

Check for doneness. Barramundi should be opaque and flake easily with a fork when it’s fully cooked. Use a kitchen thermometer if needed. You’re looking for an internal temperature of 145°F (63°C).

Thaw frozen filets completely. Frozen barramundi works great, but make sure it’s fully thawed. Pat the filets dry to remove excess moisture so the lemon garlic butter doesn’t get diluted and soupy. Thawing also helps the fish bake evenly.

Skin on or off, either way works. Skin-on filets get a little crispier, especially if you broil them at the end. But if you’re new to fish or want a really simple meal, skinless is my recommendation.

Baked fish on a plate with steamed veggies.

Should Barramundi Be Gray?

Barramundi filets can sometimes look a little gray or silver, especially if the skin is still attached.

That’s totally normal, but the flesh itself shouldn’t be gray. If it is, that doesn’t necessarily mean the fish is bad.

More often than not, it just means the quality isn’t the highest. In most cases, it won’t affect the taste.

How to Store Leftovers

Leftover barramundi can be stored in an airtight container in the fridge for up to 2 days.

Reheat in a skillet over low heat or enjoy cold over a salad.

I don’t recommend freezing cooked filets, as the texture can become mushy.

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