Macadamia-Crusted Barramundi with Lemon Myrtle Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-fried barramundi fillets encrusted with crunchy macadamia nuts, paired with a tangy lemon myrtle infused aioli. This australian-inspired seafood ready in about 25 minutes blends fillets (5 oz each) barramundi fillets, finely chopped macadamia nuts, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 410 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Step 5: Serve the macadamia-crusted barramundi hot with a dollop of lemon myrtle aioli on the side.

Frequently asked questions

How long does Macadamia-Crusted Barramundi with Lemon Myrtle Aioli take to make?

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia-Crusted Barramundi with Lemon Myrtle Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia-Crusted Barramundi with Lemon Myrtle Aioli?

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 Myrtle Aioli 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 Myrtle Aioli?

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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