Macadamia-Crusted Barramundi with Lemon Wattleseed Sauce

By AislePrompt Editorial · Published 2026-05-23 · Updated 2026-05-23

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

Pan-fried barramundi fillets crusted with chopped macadamia nuts served with a zesty lemon wattleseed sauce highlighting Australian flavors. This Australian-inspired seafood recipe, ready in about 25 minutes, pairs 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 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. 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: 10 min Serves 4 Australian cuisine 420 cal/serving

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Ingredients

4 (6 oz each) barramundi fillets
1 cup macadamia nuts, chopped
1/2 cup all-purpose flour
2 eggs, beaten
3 tbsp butter
2 tbsp olive oil
3 tbsp lemon juice
1 tsp wattleseed, ground
1/4 cup heavy cream
1 tsp salt
1/2 tsp black pepper

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Instructions

Step 1: Prepare three shallow dishes: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with 1 cup chopped macadamia nuts. Season the 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper.
Step 2: Dredge each fillet first in flour, shaking off excess, then dip into the beaten eggs, and finally press firmly into the macadamia nuts to coat completely.
Step 3: Heat 3 tbsp butter and 2 tbsp olive oil in a large skillet over medium heat until the butter foams.
Step 4: Add the crusted fillets and cook for 4 minutes per side until golden brown and the fish flakes easily with a fork.
Step 5: Meanwhile, in a small saucepan, combine 3 tbsp lemon juice, 1 tsp ground wattleseed, and 1/4 cup heavy cream. Heat gently over low heat for 3 minutes until warm and slightly thickened.
Step 6: Serve the barramundi fillets drizzled with the lemon wattleseed sauce alongside steamed greens or salad.