Barramundi Pan-Fried with Lemon Myrtle and Macadamia Crust

By AislePrompt Editorial · Published 2026-05-12 · Updated 2026-05-12

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.

A delicate barramundi fillet pan-fried with a crunchy macadamia nut and lemon myrtle crust, served with a zesty native lime and herb salad. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs 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 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

4 (6 oz each) barramundi fillets
1/2 cup macadamia nuts, chopped
1 tsp lemon myrtle powder
1/3 cup all-purpose flour
1 egg, beaten
3 tbsp olive oil
4 cups mixed salad greens
2 tbsp native finger lime pearls
1/4 cup fresh coriander leaves
2 tbsp lemon juice
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: In a shallow dish, combine 1/2 cup chopped macadamia nuts and 1 tsp lemon myrtle powder. Place 1/3 cup all-purpose flour in a separate dish, and beat 1 egg in another.
Step 2: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper. Dredge each fillet first in flour, then dip into beaten egg, and finally coat evenly with the macadamia and lemon myrtle mixture.
Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat until shimmering. Add the crusted fillets and pan-fry for 3-4 minutes on each side until the crust is golden and the fish flakes easily with a fork.
Step 4: Meanwhile, toss 4 cups mixed salad greens with 2 tbsp native finger lime pearls, 1/4 cup fresh coriander leaves, and 2 tbsp lemon juice in a bowl to make a fresh herb salad.
Step 5: Plate the barramundi atop the salad and serve immediately while the crust is crisp and the fish is tender.