Macadamia-Crusted Barramundi with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi fillets coated in crunchy macadamia nuts, finished with a fragrant lemon myrtle butter that brightens the dish. This australian-inspired seafood ready in about 30 minutes pairs fillets (150 g each) barramundi fillets, macadamia nuts, chopped, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 340 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: 20 min Cook: 10 min Serves 4 Australian cuisine 340 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 evenly on both sides. Set up three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with 1 cup chopped macadamia nuts.
  2. Step 2: Dredge each fillet first in the flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the macadamia nuts ensuring an even crust. Place coated fillets on a plate ready for cooking.
  3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium heat. Add 2 tbsp unsalted butter and swirl until melted and foaming. Carefully add the fillets and cook for 3-4 minutes on each side until the crust is golden and the fish flakes easily with a fork.
  4. Step 4: In a small saucepan, melt the remaining 2 tbsp butter over low heat. Stir in 1 tsp lemon myrtle powder and remove from heat once fragrant.
  5. Step 5: Serve the macadamia-crusted barramundi drizzled with lemon myrtle butter and fresh lemon wedges on the side for squeezing.

Frequently asked questions

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

Total time is about 30 minutes (20 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 Myrtle Butter?

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 Myrtle Butter?

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 Butter 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 Butter?

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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