Macadamia-Crusted Barramundi with Lemon and Dill

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi fillets coated with crunchy macadamia nuts and fresh dill, finished with a bright lemon butter sauce. This australian-inspired seafood ready in about 25 minutes pairs fillets (150 g each) barramundi fillets, macadamia nuts, chopped, fresh dill, chopped 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: 10 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper. Place 1/4 cup all-purpose flour in a shallow dish, 2 beaten eggs in another, and combine 1 cup chopped macadamia nuts with 2 tbsp chopped fresh dill in a third.
  2. Step 2: Dredge each fillet first in flour, shaking off excess, then dip into beaten eggs, and finally press firmly into the macadamia-dill mixture to coat evenly.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large skillet over medium heat. Add the coated fillets and cook for 3-4 minutes on each side until golden brown and cooked through.
  4. Step 4: Remove fillets and keep warm. Lower heat to medium-low and add 1 tbsp butter and 2 tbsp lemon juice to the pan, stirring to create a quick lemon butter sauce.
  5. Step 5: Spoon sauce over the fillets and serve immediately with lemon wedges.

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Frequently asked questions

How long does Macadamia-Crusted Barramundi with Lemon and Dill 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 Macadamia-Crusted Barramundi with Lemon and Dill?

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 Macadamia-Crusted Barramundi with Lemon and Dill?

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 Macadamia-Crusted Barramundi with Lemon and Dill 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 Macadamia-Crusted Barramundi with Lemon and Dill?

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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