Barramundi en Papillote with Finger Lime and Macadamia

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Fresh barramundi fillets baked in parchment with zesty finger lime pearls and crunchy macadamia nuts, delivering a light and vibrant seafood dish. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, finger limes, macadamia nuts for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 280 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: 15 min Serves 4 Australian cuisine 280 cal/serving

Build a week of meals around this recipe → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

4 pieces, 150 g each barramundi fillets
2, peeled and pearls extracted finger limes
1/3 cup, roughly chopped macadamia nuts
2 tbsp, sliced unsalted butter
2 tbsp, chopped fresh dill
1 tsp sea salt
1/2 tsp black pepper
1 tsp lemon zest
4 sheets, 12x12 inches each parchment paper

Affiliate disclosure: AislePrompt may earn a commission on qualifying purchases made through Amazon links, at no additional cost to you. See our policy →

Equipment for this recipe

Tools this recipe's steps call for, with a link to each on Amazon.

More Bakeware & baking tools → Shop all kitchen tools →

Instructions

Step 1: Preheat oven to 375°F. Lay out 4 sheets of parchment paper, each about 12x12 inches.
Step 2: Place one 150 g barramundi fillet in the center of each parchment sheet. Sprinkle each fillet with 1 tsp sea salt, 1/2 tsp black pepper, and 1 tsp lemon zest.
Step 3: Scatter 2 tbsp chopped fresh dill and 1/3 cup roughly chopped macadamia nuts evenly over the fillets.
Step 4: Dot each fillet with 2 tbsp sliced unsalted butter and spoon finger lime pearls from 2 finger limes evenly over the fish.
Step 5: Fold the parchment over the fish and crimp the edges tightly to form sealed packets.
Step 6: Bake the papillote packets in the preheated oven for 12-15 minutes until the fish is opaque and flakes easily.
Step 7: Carefully open the packets to release the fragrant steam and serve immediately for a delicate citrus-infused seafood experience.