Barramundi Fillets with Macadamia and Lemon Myrtle Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 30 minutes pairs fillets, 6 oz each barramundi fillets, finely 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.

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Step 7: Add 4 cups baby spinach and sauté for 2-3 minutes until wilted. Season with a pinch of salt.
  8. Step 8: Serve the barramundi fillets topped with the macadamia crust alongside the garlic wilted spinach and lemon wedges.

Frequently asked questions

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

Total time is about 30 minutes (15 min prep + 15 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 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 finely chopped macadamia nuts from drying out.

Can I substitute ingredients in Barramundi Fillets 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 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.

What goes well with Barramundi Fillets with Macadamia and Lemon Myrtle 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.

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