Barramundi Fillets Pan-Seared with Lemon Myrtle and Macadamia Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh barramundi fillets pan-seared and topped with a crunchy crust of crushed macadamia nuts and fragrant lemon myrtle, a perfect dish capturing coastal Australian flavors. This australian-inspired seafood ready in about 20 minutes pairs fillets (6 oz each) barramundi fillets, macadamia nuts, chopped, 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.

Prep: 10 min Cook: 10 min Serves 4 Australian cuisine 350 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: In a shallow dish, mix 1/4 cup all-purpose flour with 1 tsp salt, 1/2 tsp black pepper, and 1 tbsp lemon myrtle powder to create a seasoned coating.
  2. Step 2: Pat dry 4 barramundi fillets (6 oz each) and dredge each fillet in the flour mixture, shaking off excess.
  3. Step 3: Press 1/2 cup chopped macadamia nuts onto the skin side of each fillet to form a crunchy crust.
  4. Step 4: Heat 3 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until butter is melted and foamy.
  5. Step 5: Place the fillets skin-side down in the skillet and cook for 4-5 minutes until the crust is golden and crisp.
  6. Step 6: Carefully flip the fillets and cook for an additional 2-3 minutes until fish is opaque and flakes easily.
  7. Step 7: Remove from heat and drizzle 2 tbsp fresh lemon juice over the fillets, garnish with 2 tbsp chopped fresh parsley before serving.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Barramundi Fillets Pan-Seared with Lemon Myrtle and Macadamia Crust take to make?

Total time is about 20 minutes (10 min prep + 10 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 Pan-Seared with Lemon Myrtle 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 macadamia nuts, chopped from drying out.

Can I substitute ingredients in Barramundi Fillets Pan-Seared with Lemon Myrtle 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 Fillets Pan-Seared with Lemon Myrtle 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 Fillets Pan-Seared with Lemon Myrtle 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.

Related recipes