Barramundi Fillets Pan-Seared with Macadamia Nut Crust and Lemon Butter

By AislePrompt Editorial · ·

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 Australian barramundi fillets topped with a crunchy macadamia nut crust, pan-seared and finished with a zesty lemon butter sauce. This Australian-inspired seafood recipe, ready in about 27 minutes, pairs barramundi fillets, macadamia nuts, chopped, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 12 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

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Instructions

  1. Step 1: In a shallow dish, combine 3/4 cup chopped macadamia nuts and 1/2 cup panko breadcrumbs. Season 4 barramundi fillets with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: Press the top side of each fillet firmly into the nut and breadcrumb mixture to coat completely.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large non-stick skillet over medium-high heat until butter foams.
  4. Step 4: Place the fillets nut-side down in the skillet and cook for 4-5 minutes until the crust is golden and crisp.
  5. Step 5: Carefully flip the fillets and cook the other side for 3-4 minutes until the fish flakes easily with a fork.
  6. Step 6: Remove fillets from pan and keep warm. Lower heat to medium and add remaining 2 tbsp butter and 2 minced garlic cloves to the skillet. Cook 1 minute until fragrant.
  7. Step 7: Stir in 2 tbsp fresh lemon juice and 2 tbsp chopped fresh parsley, scraping any browned bits from the pan to create a sauce.
  8. Step 8: Spoon the lemon butter sauce over the fillets and serve immediately.

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