Macadamia-Crusted Barramundi with Lemon Myrtle Beurre Blanc

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi coated in crunchy macadamia nuts, served with a silky lemon myrtle infused beurre blanc sauce. This australian-inspired seafood ready in about 35 minutes pairs fillets (6 oz each) barramundi fillets, finely chopped macadamia nuts, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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.

Prep: 20 min Cook: 15 min Serves 4 Australian cuisine 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Season 4 barramundi fillets with sea salt and black pepper. Dredge each fillet in 1/2 cup all-purpose flour, then dip into 1 beaten large egg, and press into 1 cup finely chopped macadamia nuts to coat thoroughly.
  2. Step 2: Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat. Add the fillets and cook for 4-5 minutes per side until the crust is golden and fish is opaque and flakes easily.
  3. Step 3: In a small saucepan, melt 4 tbsp butter over medium heat. Add 2 tbsp minced shallots and sauté for 2 minutes until translucent.
  4. Step 4: Add 1/4 cup white wine and 1 tsp crushed lemon myrtle leaves, simmer until reduced by half.
  5. Step 5: Stir in 2 tbsp heavy cream and 1 tbsp lemon juice, then whisk in the remaining butter 1 tbsp at a time until the sauce is emulsified and coats the back of a spoon. Season with sea salt and black pepper to taste.
  6. Step 6: Serve the crusted barramundi drizzled with the lemon myrtle beurre blanc sauce.

Frequently asked questions

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

Total time is about 35 minutes (20 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 Macadamia-Crusted Barramundi with Lemon Myrtle Beurre Blanc?

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 finely chopped macadamia nuts from drying out.

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

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 Beurre Blanc 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 Beurre Blanc?

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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