Macadamia-Crusted Barramundi with Lemon Myrtle Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky barramundi fillets encrusted in crunchy macadamia nuts, topped with a fragrant lemon myrtle cream sauce. This australian-inspired seafood ready in about 30 minutes pairs about 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 350 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: 15 min Cook: 15 min Serves 4 Australian cuisine 350 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. Dredge each fillet first in 1/2 cup all-purpose flour, then dip into 1 beaten egg, and finally press into 1 cup finely chopped macadamia nuts to coat evenly.
  2. Step 2: Heat 2 tbsp olive oil and 2 tbsp butter in a large skillet over medium heat until melted and shimmering. Add the coated barramundi fillets and cook for 4-5 minutes on each side until the crust is golden and the fish flakes easily.
  3. Step 3: Remove fillets from the skillet and keep warm. In the same skillet, reduce heat to low and add 1/2 cup heavy cream, 1 tsp lemon myrtle powder, and 2 tbsp lemon juice. Stir continuously until the sauce thickens slightly and is fragrant, about 2-3 minutes.
  4. Step 4: Spoon the lemon myrtle cream sauce over the barramundi fillets and serve immediately.

Frequently asked questions

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

Total time is about 30 minutes (15 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 Sauce?

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 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 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 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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