Barramundi Fillets Baked with Macadamia and Lemon Myrtle Crust
Oven-baked barramundi topped with a fragrant macadamia nut crust infused with lemon myrtle, delivering a crunchy and citrusy seafood dish. This australian-inspired seafood (gluten free option) ready in about 33 minutes pairs (about 150 g each) barramundi fillets, chopped macadamia nuts, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.
Ingredients
- 4 pieces (about 150 g each) barramundi fillets
- 1/2 cup, chopped macadamia nuts
- 1 tsp lemon myrtle powder
- 1/3 cup panko breadcrumbs
- 3 tbsp, melted unsalted butter
- 1, minced garlic clove
- 1 tsp salt
- 1/2 tsp black pepper
- for serving fresh lemon wedges
- 1 tbsp olive oil
Instructions
- Step 1: Preheat oven to 375°F. Lightly grease a baking dish with 1 tbsp olive oil and place 4 barramundi fillets skin-side down.
- Step 2: In a bowl, combine 1/2 cup chopped macadamia nuts, 1 tsp lemon myrtle powder, 1/3 cup panko breadcrumbs, 3 tbsp melted unsalted butter, 1 minced garlic clove, 1 tsp salt, and 1/2 tsp black pepper until the mixture is crumbly but sticks together.
- Step 3: Press the macadamia mixture firmly onto the top of each barramundi fillet, covering evenly.
- Step 4: Bake the fillets for 15-18 minutes until the fish is opaque and flakes easily with a fork, and the crust is golden brown and crunchy.
- Step 5: Serve immediately with fresh lemon wedges to squeeze over.
Frequently asked questions
How long does Barramundi Fillets Baked with Macadamia and Lemon Myrtle Crust take to make?
Total time is about 33 minutes (15 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 Barramundi Fillets Baked with Macadamia and Lemon Myrtle 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 chopped macadamia nuts from drying out.
Can I substitute ingredients in Barramundi Fillets Baked with Macadamia and Lemon Myrtle 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 Fillets Baked with Macadamia and Lemon Myrtle 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 Barramundi Fillets Baked with Macadamia and Lemon Myrtle 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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