Lemon Myrtle Poached Barramundi with Macadamia Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets gently poached with fragrant lemon myrtle and topped with a crunchy macadamia nut crust for a fresh coastal Australian dish. This australian-inspired seafood ready in about 30 minutes pairs about 5 oz each barramundi fillets, lemon myrtle powder, chopped finely macadamia nuts 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: 15 min Serves 4 Australian cuisine 320 cal/serving
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Ingredients

Instructions

  1. Step 1: In a shallow pan, bring 1 1/2 cups vegetable stock to a simmer over medium heat. Stir in 1 tsp lemon myrtle powder and 2 tbsp fresh lemon juice.
  2. Step 2: Add 4 barramundi fillets (about 5 oz each) to the simmering liquid, cover, and poach gently for 6-8 minutes until the fish is just opaque and flakes easily.
  3. Step 3: Meanwhile, combine 1/2 cup finely chopped macadamia nuts, 1/4 cup panko breadcrumbs, and 2 tbsp melted unsalted butter in a small bowl until evenly mixed.
  4. Step 4: Preheat the oven broiler on high. Remove the poached fish from the liquid and place on a parchment-lined baking sheet. Spoon the macadamia breadcrumb mixture evenly over each fillet, pressing lightly to adhere.
  5. Step 5: Drizzle 1 tbsp olive oil over the crusts and broil 3-4 inches from the heat for 3-4 minutes until the crust is golden brown and crunchy. Season with 1 tsp salt and 1/2 tsp freshly ground black pepper before serving.

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Frequently asked questions

How long does Lemon Myrtle Poached Barramundi with Macadamia 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 Lemon Myrtle Poached Barramundi with 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 lemon myrtle powder from drying out.

Can I substitute ingredients in Lemon Myrtle Poached Barramundi with 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 Lemon Myrtle Poached Barramundi with 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 Lemon Myrtle Poached Barramundi with 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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