Baked Macadamia-Crusted Barramundi with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets topped with a crunchy macadamia nut crust and finished with a fragrant lemon myrtle-infused butter for a bright coastal Australian dish. This australian-inspired seafood ready in about 30 minutes pairs 6 oz each barramundi fillets, macadamia nuts, chopped, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 15 min Cook: 15 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F and line a baking sheet with parchment paper. In a bowl, combine 1 cup chopped macadamia nuts and 1/2 cup panko breadcrumbs.
  2. Step 2: Pat dry 4 barramundi fillets (6 oz each) and season each with 1 tsp sea salt and 1/2 tsp black pepper. Brush tops with 2 tbsp olive oil.
  3. Step 3: Press the macadamia-panko mixture firmly onto the oiled side of each fillet to create an even crust.
  4. Step 4: Place fillets crust-side up on the prepared baking sheet and bake for 15 minutes until the crust is golden and fish flakes easily.
  5. Step 5: Meanwhile, melt 4 tbsp unsalted butter in a small saucepan over low heat. Stir in 1 tsp lemon myrtle powder and 2 tbsp fresh lemon juice until fragrant, about 2 minutes.
  6. Step 6: Drizzle the lemon myrtle butter over the baked barramundi fillets before serving to add a bright, aromatic finish.

Equipment for this recipe

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Frequently asked questions

How long does Baked Macadamia-Crusted Barramundi with Lemon Myrtle Butter take to make?

Total time is about 30 minutes (15 min prep + 15 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 Macadamia-Crusted Barramundi with Lemon Myrtle Butter?

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 6 oz each barramundi fillets from drying out.

Can I substitute ingredients in Baked Macadamia-Crusted Barramundi with Lemon Myrtle Butter?

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 Macadamia-Crusted Barramundi with Lemon Myrtle Butter 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.

What goes well with Baked Macadamia-Crusted Barramundi with Lemon Myrtle Butter?

Australian seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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