Barramundi Baked in Paper with Finger Lime and Macadamia Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets baked en papillote with zesty finger lime pearls and a crunchy macadamia nut crust for vibrant Australian flavors. This australian-inspired seafood ready in about 30 minutes pairs fillets (6 oz each) barramundi fillets, macadamia nuts, finely chopped, panko breadcrumbs 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.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. In a small bowl, combine 1/2 cup finely chopped macadamia nuts, 1/3 cup panko breadcrumbs, 3 tbsp melted unsalted butter, 2 tbsp chopped fresh dill, 1 tsp lemon zest, 1 tsp salt, and 1/2 tsp black pepper to form the crust mixture.
  2. Step 2: Place each 6 oz barramundi fillet in the center of a 12x12 inch parchment paper sheet. Sprinkle 1/4 of the crust mixture evenly over the top of each fillet.
  3. Step 3: Fold the parchment paper to create sealed packets, then bake in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily with a fork.
  4. Step 4: Carefully open each packet, spoon the juice inside over the fish, and garnish with the pearls from 2 peeled finger limes (divided among fillets) for a fresh citrus burst before serving.

Frequently asked questions

How long does Barramundi Baked in Paper with Finger Lime and Macadamia Crust 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 Barramundi Baked in Paper with Finger Lime 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 panko breadcrumbs from drying out.

Can I substitute ingredients in Barramundi Baked in Paper with Finger Lime 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 Barramundi Baked in Paper with Finger Lime 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.

What goes well with Barramundi Baked in Paper with Finger Lime and Macadamia Crust?

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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