Pan-Fried Barramundi with Macadamia Nut Crust and Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky barramundi fillets pan-fried with a crunchy macadamia nut crust and topped with a fragrant lemon myrtle infused butter. This australian-inspired seafood ready in about 25 minutes pairs (6 oz each) barramundi fillets, salt, black pepper for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 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.

Prep: 15 min Cook: 10 min Serves 4 Australian cuisine 360 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides with 1 1/2 tsp salt and 1 tsp black pepper. Place 1/3 cup all-purpose flour on a plate, 1 large beaten egg in a shallow bowl, and 3/4 cup chopped macadamia nuts on another plate.
  2. Step 2: Dredge each fillet first in flour, shaking off excess, then dip into the beaten egg, and finally press firmly into the chopped macadamia nuts to form an even crust.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large non-stick skillet over medium heat until butter foams. Add the crusted fillets and cook for 3-4 minutes per side until golden brown and cooked through with an internal temperature of 145°F.
  4. Step 4: Meanwhile, melt remaining 2 tbsp unsalted butter in a small saucepan over low heat. Stir in 1 tsp finely chopped fresh lemon myrtle leaves and 1 tbsp lemon juice. Remove from heat when fragrant.
  5. Step 5: Plate the barramundi fillets and spoon the lemon myrtle butter over the top for a bright, nutty finish.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Fried Barramundi with Macadamia Nut Crust and Lemon Myrtle Butter 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 Macadamia Nut Crust and Lemon Myrtle Butter?

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 salt from drying out.

Can I substitute ingredients in Pan-Fried Barramundi with Macadamia Nut Crust and Lemon Myrtle Butter?

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 Nut Crust and Lemon Myrtle Butter 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 Macadamia Nut Crust and Lemon Myrtle Butter?

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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