Barramundi Pan-Fried with Lemon Myrtle and Macadamia Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

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 ready in about 25 minutes pairs (6 oz each) 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Plate the barramundi atop the salad and serve immediately while the crust is crisp and the fish is tender.

Frequently asked questions

How long does Barramundi Pan-Fried with Lemon Myrtle and Macadamia Crust 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 Pan-Fried with Lemon Myrtle and Macadamia 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 macadamia nuts, chopped from drying out.

Can I substitute ingredients in Barramundi Pan-Fried with Lemon Myrtle and Macadamia 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 Pan-Fried with Lemon Myrtle and Macadamia 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 Pan-Fried with Lemon Myrtle and Macadamia 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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