Oven-Baked Barramundi with Lemon Myrtle and Macadamia Crust
Delicate barramundi fillets baked with a crunchy crust of macadamia nuts and aromatic lemon myrtle, capturing the flavors of Australia's coast. This australian-inspired seafood ready in about 30 minutes pairs fillets (150 g each) barramundi fillets, (90 g), roughly chopped macadamia nuts, fresh lemon myrtle leaves, chopped 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.
Ingredients
- 4 fillets (150 g each) barramundi fillets
- 3/4 cup (90 g), roughly chopped macadamia nuts
- 2 tbsp fresh lemon myrtle leaves, chopped
- 1/2 cup (50 g) panko breadcrumbs
- 3 tbsp unsalted butter, melted
- 1 tsp lemon zest
- 1 tsp salt
- 1/2 tsp black pepper
- 1 tbsp olive oil
- to serve lemon wedges
Instructions
- Step 1: Preheat oven to 400°F (200°C). Pat dry 4 barramundi fillets and place them skin-side down on a lined baking tray. Drizzle 1 tbsp olive oil evenly over the fillets and season with 1 tsp salt and 1/2 tsp black pepper.
- Step 2: In a bowl, mix 3/4 cup (90 g) roughly chopped macadamia nuts, 2 tbsp chopped fresh lemon myrtle leaves, 1/2 cup (50 g) panko breadcrumbs, 3 tbsp melted unsalted butter, and 1 tsp lemon zest until well combined.
- Step 3: Press the macadamia mixture evenly onto the top of each barramundi fillet, creating a crust.
- Step 4: Bake in the preheated oven for 12-15 minutes, until the fish is opaque and flakes easily with a fork and the crust is golden and crisp.
- Step 5: Serve immediately with fresh lemon wedges to squeeze over the top.
Frequently asked questions
How long does Oven-Baked Barramundi with Lemon Myrtle and Macadamia Crust 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 Oven-Baked Barramundi with Lemon Myrtle and Macadamia Crust?
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 (50 g) panko breadcrumbs from drying out.
Can I substitute ingredients in Oven-Baked Barramundi with Lemon Myrtle and Macadamia Crust?
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 Oven-Baked Barramundi with Lemon Myrtle and Macadamia Crust 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 Oven-Baked Barramundi with Lemon Myrtle and Macadamia Crust?
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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