Macadamia Nut-Crusted Barramundi with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-seared barramundi fillets coated in crunchy macadamia nuts, finished with a fragrant lemon myrtle butter sauce that brightens the dish. This australian-inspired seafood ready in about 25 minutes pairs (6 oz each) 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 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. 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper. Place 1/2 cup all-purpose flour in a shallow dish, 1 large beaten egg in another, and 1 cup finely chopped macadamia nuts in a third.
  2. Step 2: Dredge each fillet first in the flour, shaking off excess, then dip into the beaten egg, and finally press into the macadamia nuts to form an even crust.
  3. Step 3: Heat 2 tbsp olive oil in a large skillet over medium heat. Add the crusted fillets and cook for 4 minutes per side until golden brown and cooked through with a flaky texture.
  4. Step 4: In a small saucepan, melt 4 tbsp butter over low heat. Stir in 1 tsp lemon myrtle powder and 2 tbsp lemon juice, cooking for 1-2 minutes until fragrant and emulsified.
  5. Step 5: Plate the barramundi fillets and spoon the lemon myrtle butter over each serving immediately for a silky, aromatic finish.

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Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 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 Nut-Crusted Barramundi with Lemon Myrtle Butter?

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 all-purpose flour from drying out.

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

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 Nut-Crusted Barramundi with Lemon Myrtle Butter 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 Nut-Crusted Barramundi with Lemon Myrtle Butter?

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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