Macadamia-Crusted Barramundi with Lemon Myrtle Vinaigrette

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi with a crunchy macadamia nut crust, served with a bright lemon myrtle vinaigrette. This australian-inspired seafood ready in about 27 minutes pairs x 5 oz barramundi fillets, macadamia nuts, finely chopped, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 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: 15 min Cook: 12 min Serves 4 Australian cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Set up a dredging station with 1/2 cup all-purpose flour mixed with 1/2 tsp salt and 1/4 tsp black pepper in one shallow dish, 2 beaten large eggs in a second, and 1 cup finely chopped macadamia nuts in a third.
  2. Step 2: Season 4 barramundi fillets with 1/2 tsp salt and 1/4 tsp black pepper. Dredge each fillet first in the flour mixture, shaking off excess, then dip in the beaten eggs, and finally press into the macadamia nuts to coat evenly.
  3. Step 3: Heat 3 tbsp olive oil in a large nonstick skillet over medium heat until shimmering. Add the coated fillets and cook for 4-5 minutes per side until the crust is golden and the fish flakes easily.
  4. Step 4: While the fish cooks, whisk together 1 tsp lemon myrtle powder, 3 tbsp lemon juice, 1 tsp honey, and 1/4 cup extra virgin olive oil until emulsified and bright.
  5. Step 5: Plate the macadamia-crusted barramundi and drizzle with the lemon myrtle vinaigrette immediately.

Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 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 Vinaigrette?

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 x 5 oz barramundi fillets from drying out.

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

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 Vinaigrette 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 Vinaigrette?

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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