Macadamia-Crusted Barramundi with Lemon Myrtle Butter Sauce
Pan-seared barramundi fillets encrusted with crunchy macadamia nuts, finished with a fragrant lemon myrtle infused butter sauce. This australian-inspired seafood ready in about 30 minutes blends 150 g each barramundi fillets, salt, black pepper 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 350 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.
Ingredients
- 4 pieces, 150 g each barramundi fillets
- 1 tsp salt
- 1/2 tsp black pepper
- 1 cup macadamia nuts, chopped
- 1/2 cup all-purpose flour
- 1, beaten egg
- 3 tbsp unsalted butter
- 2 tbsp olive oil
- 1 tsp lemon myrtle powder
- 2 tbsp fresh lemon juice
- 1 minced garlic clove
- 2 tbsp chopped fresh parsley
Instructions
- Step 1: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper evenly on both sides.
- Step 2: Place 1/2 cup all-purpose flour in a shallow dish, 1 beaten egg in another, and 1 cup chopped macadamia nuts in a third dish. Dredge each fillet first in flour, shaking off excess, then dip into beaten egg, and finally press into chopped macadamia nuts to coat thoroughly.
- Step 3: Heat 2 tbsp olive oil and 1 tbsp unsalted butter in a large non-stick skillet over medium heat. Add the crusted fillets and cook for 4-5 minutes per side until golden brown and cooked through, then transfer to a warm plate.
- Step 4: In the same skillet, reduce heat to low and add remaining 2 tbsp butter, 1 minced garlic clove, 1 tsp lemon myrtle powder, and 2 tbsp fresh lemon juice. Stir gently until butter melts and sauce thickens slightly, about 2 minutes.
- Step 5: Pour lemon myrtle butter sauce over the barramundi fillets and sprinkle with 2 tbsp chopped fresh parsley before serving.
Frequently asked questions
How long does Macadamia-Crusted Barramundi with Lemon Myrtle Butter Sauce take to make?
Total time is about 30 minutes (15 min prep + 15 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 Butter Sauce?
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 Butter Sauce?
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 Sauce 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 Sauce?
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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