Baked Barramundi Fillets with Lemon Myrtle and Macadamia Crust

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Flaky barramundi fillets topped with a zesty lemon myrtle and crunchy macadamia nut crust, baked until golden and served with seasonal greens. This australian-inspired seafood (gluten free option) ready in about 28 minutes pairs (6 oz each) barramundi fillets, lemon myrtle powder, finely chopped macadamia nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 18 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Pat dry 4 barramundi fillets (6 oz each) and place on a lined baking tray. Season with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a bowl, combine 1 tbsp lemon myrtle powder, 1/2 cup finely chopped macadamia nuts, 1/2 cup panko breadcrumbs, and 3 tbsp melted unsalted butter. Stir until crumbly but moist.
  3. Step 3: Press the macadamia and lemon myrtle crust evenly onto the top of each barramundi fillet.
  4. Step 4: Drizzle 1 tbsp olive oil over the crusts and bake for 15-18 minutes until the crust is golden and the fish flakes easily with a fork.
  5. Step 5: While baking, toss 4 cups mixed baby greens and 1 thinly sliced cucumber with a little olive oil and lemon juice (from 1 lemon wedge).
  6. Step 6: Serve the baked barramundi fillets with the fresh salad and remaining lemon wedges for squeezing.

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Frequently asked questions

How long does Baked Barramundi Fillets with Lemon Myrtle and Macadamia Crust take to make?

Total time is about 28 minutes (10 min prep + 18 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Baked Barramundi Fillets with Lemon Myrtle and Macadamia Crust?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep lemon myrtle powder from drying out.

Can I substitute ingredients in Baked Barramundi Fillets with Lemon Myrtle and Macadamia Crust?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Baked Barramundi Fillets with Lemon Myrtle and Macadamia Crust for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Baked Barramundi Fillets with Lemon Myrtle and Macadamia Crust gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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