Pan-Fried Barramundi with Lemon Myrtle and Macadamia Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh Australian barramundi fillets pan-fried with a crunchy macadamia nut crust infused with native lemon myrtle for a fragrant, nutty finish. This australian-inspired seafood ready in about 25 minutes pairs fillets (6 oz each) barramundi fillets, finely chopped macadamia nuts, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 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.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 400 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. Set up a dredging station with 1/2 cup all-purpose flour in one plate, 1 beaten egg in a shallow bowl, and a mixture of 3/4 cup finely chopped macadamia nuts combined with 1 tsp lemon myrtle powder on a third plate.
  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 and lemon myrtle mixture to coat evenly.
  3. Step 3: Heat 3 tbsp unsalted butter and 1 tbsp olive oil in a large non-stick skillet over medium heat until the butter foams.
  4. Step 4: Add the coated barramundi fillets and cook for 4-5 minutes per side until the crust is golden brown and fish flakes easily with a fork.
  5. Step 5: Serve immediately with fresh lemon wedges to squeeze over for a bright, zesty finish.

Frequently asked questions

How long does Pan-Fried Barramundi with Lemon Myrtle and Macadamia Crust 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 Pan-Fried 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 finely chopped macadamia nuts from drying out.

Can I substitute ingredients in Pan-Fried 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 Pan-Fried 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 Pan-Fried 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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