Macadamia-Crusted Barramundi with Wattleseed Hollandaise

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

Pan-seared barramundi fillets coated in crunchy macadamia nuts, topped with a silky hollandaise infused with native wattleseed for a uniquely Australian seafood entree. This australian-inspired seafood ready in about 30 minutes pairs (90 g) macadamia nuts, finely chopped, (40 g) all-purpose flour, salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 480 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: 15 min Serves 4 Australian cuisine 480 cal/serving
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Ingredients

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Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Place 1/3 cup all-purpose flour on a plate, then dip each fillet to lightly coat.
  2. Step 2: Press both sides of each fillet into 3/4 cup finely chopped macadamia nuts to form an even crust.
  3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Add the fillets and cook for 3-4 minutes per side until golden brown and cooked through, with flaky texture.
  4. Step 4: To prepare wattleseed hollandaise, whisk 3 large egg yolks in a heatproof bowl over simmering water until thickened (about 3 minutes).
  5. Step 5: Slowly drizzle in 6 tbsp melted unsalted butter while whisking continuously until sauce is smooth and emulsified.
  6. Step 6: Stir in 1 tbsp fresh lemon juice and 1 tsp ground wattleseed, blending until fragrant and creamy.
  7. Step 7: Serve the macadamia-crusted barramundi topped with a generous spoonful of wattleseed hollandaise.

Frequently asked questions

How long does Macadamia-Crusted Barramundi with Wattleseed Hollandaise 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 Wattleseed Hollandaise?

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 (40 g) all-purpose flour from drying out.

Can I substitute ingredients in Macadamia-Crusted Barramundi with Wattleseed Hollandaise?

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 Wattleseed Hollandaise 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 Wattleseed Hollandaise?

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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