Pan-Fried Barramundi with Lemon Myrtle and Roasted Macadamia Salad

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A fresh pan-fried Australian barramundi fillet seasoned with native lemon myrtle, served alongside a roasted macadamia nut and mixed greens salad with a citrus dressing. This australian-inspired seafood ready in about 27 minutes pairs 6 oz each barramundi fillets, lemon myrtle powder, sea salt 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.

Prep: 15 min Cook: 12 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets (6 oz each). Season both sides evenly with 1 tsp lemon myrtle powder, 1/2 tsp sea salt, and 1/4 tsp black pepper.
  2. Step 2: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Place fillets skin-side down and cook for 4-5 minutes until the skin is golden and crisp. Flip and cook for another 2-3 minutes until fish is opaque and flakes easily.
  3. Step 3: In a small bowl, whisk together 1/4 cup orange juice, 2 tbsp lemon juice, 1 tbsp honey, 1 tsp Dijon mustard, and 3 tbsp extra virgin olive oil until the dressing is emulsified and slightly thickened.
  4. Step 4: In a large salad bowl, toss 4 cups mixed salad greens with the dressing until evenly coated. Sprinkle 1/2 cup roasted, chopped macadamia nuts on top.
  5. Step 5: Serve the pan-fried barramundi fillets immediately alongside the macadamia nut salad for a bright and nutty finish.

Frequently asked questions

How long does Pan-Fried Barramundi with Lemon Myrtle and Roasted Macadamia Salad take to make?

Total time is about 27 minutes (15 min prep + 12 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 Roasted Macadamia Salad?

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 6 oz each barramundi fillets from drying out.

Can I substitute ingredients in Pan-Fried Barramundi with Lemon Myrtle and Roasted Macadamia Salad?

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 Roasted Macadamia Salad 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 Roasted Macadamia Salad?

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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