Barramundi en Papillote with Finger Lime and Macadamia

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

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 ready in about 25 minutes pairs 150 g each barramundi fillets, roughly chopped macadamia nuts, sliced unsalted butter 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
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Ingredients

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Instructions

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

Frequently asked questions

How long does Barramundi en Papillote with Finger Lime and Macadamia take to make?

Total time is about 25 minutes (10 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 en Papillote with Finger Lime and Macadamia?

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 150 g each barramundi fillets from drying out.

Can I substitute ingredients in Barramundi en Papillote with Finger Lime and Macadamia?

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 en Papillote with Finger Lime and Macadamia 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 en Papillote with Finger Lime and Macadamia?

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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