Macadamia Nut-Crusted Barramundi with Lemon Myrtle Sauce

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

Pan-fried barramundi coated in crunchy macadamia nuts, served with a zesty lemon myrtle-infused cream sauce highlighting Australian native flavors. This australian-inspired seafood ready in about 27 minutes blends fillets, 5 oz each barramundi fillets, chopped finely macadamia nuts, all-purpose flour into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 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 evenly on both sides.
  2. Step 2: 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.
  3. Step 3: Dredge each fillet first in flour, then dip into the beaten egg, and finally press into the macadamia nuts until well coated.
  4. Step 4: Heat 3 tbsp butter in a large skillet over medium heat until melted and sizzling.
  5. Step 5: Add the crusted fillets and cook for 3-4 minutes per side until the crust is golden brown and the fish flakes easily with a fork.
  6. Step 6: Remove fillets and keep warm. In the same skillet, add 1/2 cup heavy cream and 1 tsp lemon myrtle powder, stirring constantly over low heat for 2 minutes until the sauce thickens slightly.
  7. Step 7: Stir in 2 tbsp fresh lemon juice, then spoon the sauce over the fillets and serve immediately.

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Frequently asked questions

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

Total time is about 27 minutes (15 min prep + 12 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Macadamia Nut-Crusted Barramundi with Lemon Myrtle Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Macadamia Nut-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 Nut-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 Nut-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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