Pan-Fried Barramundi with Macadamia and Lemon Myrtle Pesto

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate pan-fried barramundi topped with a zesty macadamia nut and lemon myrtle pesto, delivering fresh Australian coastal flavors. This australian-inspired seafood (low carb) ready in about 25 minutes blends fillets, 6 oz each barramundi fillets, toasted macadamia nuts, packed fresh basil leaves 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: 10 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: To make the pesto, pulse 1/2 cup toasted macadamia nuts, 1 cup packed fresh basil leaves, 2 peeled garlic cloves, 1 tsp lemon myrtle powder, 2 tbsp fresh lemon juice, and 1/4 cup olive oil in a food processor until finely chopped but still textured. Season with 1/2 tsp salt and 1/4 tsp black pepper; pulse briefly to combine.
  2. Step 2: Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1/2 tsp salt and 1/4 tsp black pepper.
  3. Step 3: Heat 2 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering. Add the fillets skin-side down and cook for 4-5 minutes without moving until the skin is crisp and golden.
  4. Step 4: Carefully flip the fillets and cook for another 2-3 minutes until fish is opaque and flakes easily with a fork.
  5. Step 5: Transfer fish to serving plates and spoon generous dollops of the macadamia and lemon myrtle pesto over each fillet. Serve immediately.

Frequently asked questions

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

Total time is about 25 minutes (15 min prep + 10 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Pan-Fried Barramundi with Macadamia and Lemon Myrtle Pesto?

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 Pan-Fried Barramundi with Macadamia and Lemon Myrtle Pesto?

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 Macadamia and Lemon Myrtle Pesto 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.

Is Pan-Fried Barramundi with Macadamia and Lemon Myrtle Pesto low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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