Barramundi Fillets Pan-Seared with Lemon Myrtle and Macadamia Dukkah

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi fillets crusted with aromatic lemon myrtle and crunchy macadamia dukkah, paired with a crisp salad for a fresh Australian coastal meal. This australian-inspired seafood ready in about 25 minutes pairs 150 g each barramundi fillets, lemon myrtle powder, toasted and chopped macadamia nuts 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. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a bowl, combine 1 tbsp lemon myrtle powder, 1/2 cup toasted and chopped macadamia nuts, and 2 tbsp sesame seeds to create the dukkah coating.
  2. Step 2: Pat dry 4 barramundi fillets (150 g each) and season both sides with 1 tsp salt and 1/2 tsp black pepper. Press each fillet into the dukkah mixture to coat the top side.
  3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat. Place the fillets dukkah-side down and cook for 4 minutes until golden and crunchy.
  4. Step 4: Flip the fillets carefully and cook the other side for 2-3 minutes until the fish is opaque and flakes easily.
  5. Step 5: Toss 4 cups mixed salad greens with 1 cup halved cherry tomatoes, 2 tbsp lemon juice, and 2 tbsp extra virgin olive oil. Serve fish atop the salad immediately.

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Frequently asked questions

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

Total time is about 25 minutes (15 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 Dukkah?

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 Fillets Pan-Seared with Lemon Myrtle and Macadamia Dukkah?

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 Dukkah 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 Dukkah?

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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