Macadamia-Crusted Barramundi with Lemon Myrtle Aioli

By AislePrompt Editorial · Published 2026-05-11 · Updated 2026-05-11

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.

Pan-fried barramundi fillets encrusted with crunchy macadamia nuts, paired with a tangy lemon myrtle infused aioli. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs barramundi fillets, macadamia nuts, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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 410 cal/serving

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Ingredients

4 fillets (5 oz each) barramundi fillets
3/4 cup, finely chopped macadamia nuts
1/2 cup all-purpose flour
2 large, beaten eggs
3 tbsp olive oil
1/2 cup mayonnaise
1 tsp lemon myrtle powder
1 tbsp fresh lemon juice
1, minced garlic clove
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Set up a breading station with 1/2 cup all-purpose flour in one shallow dish, 2 beaten large eggs in a second, and 3/4 cup finely chopped macadamia nuts mixed with 1 tsp salt and 1/2 tsp black pepper in a third.
Step 2: Pat dry 4 barramundi fillets and dredge each first in flour, shaking off excess, then dip into beaten eggs, and finally press firmly into the macadamia nut mixture to coat completely.
Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Add the coated fillets and cook for 4-5 minutes per side until the crust is golden brown and fish flakes easily.
Step 4: While the fish cooks, whisk together 1/2 cup mayonnaise, 1 tsp lemon myrtle powder, 1 tbsp fresh lemon juice, and 1 minced garlic clove in a small bowl until smooth.
Step 5: Serve the macadamia-crusted barramundi hot with a dollop of lemon myrtle aioli on the side.