Barramundi Fillets with Macadamia and Lemon Myrtle Crust

By AislePrompt Editorial · Published 2026-05-08 · Updated 2026-05-08

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.

Pan-seared barramundi fillets topped with a crunchy macadamia nut and lemon myrtle crust, served with a side of wilted greens. This Australian-inspired seafood recipe, ready in about 30 minutes, pairs barramundi fillets, 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.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving

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Ingredients

4 fillets, 6 oz each barramundi fillets
1/2 cup, finely chopped macadamia nuts
1 tsp lemon myrtle powder
1/3 cup panko breadcrumbs
3 tbsp unsalted butter
2 tbsp olive oil
1 tsp sea salt
1/2 tsp black pepper
4 cups baby spinach
2 minced garlic cloves
4, for serving lemon wedges

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Instructions

Step 1: In a small bowl, combine 1/2 cup finely chopped macadamia nuts, 1 tsp lemon myrtle powder, and 1/3 cup panko breadcrumbs. Mix well and set aside.
Step 2: Pat dry 4 barramundi fillets (6 oz each) with paper towels, then season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large non-stick skillet over medium heat until butter is foaming.
Step 4: Place the barramundi fillets skin-side down in the skillet and cook for 3-4 minutes until the edges are crispy and golden.
Step 5: Flip the fillets carefully and press 2 tbsp of the macadamia mixture onto the top of each fillet to form a crust. Cook for an additional 3 minutes until the crust is golden and the fish is opaque.
Step 6: Remove fillets from pan and set aside. In the same pan, add 1 tbsp butter and 2 minced garlic cloves, sautéing for 1 minute until fragrant.
Step 7: Add 4 cups baby spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt.
Step 8: Serve the barramundi fillets topped with the macadamia crust alongside the garlic wilted spinach and lemon wedges.