Pan-fried Barramundi with Wattleseed Dukkah and Lemon Myrtle Aioli

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Crisp-skinned barramundi fillets coated in native Australian wattleseed dukkah, served with a zesty lemon myrtle aioli for a fresh seafood delight. This australian-inspired seafood ready in about 20 minutes blends (6 oz each) barramundi fillets, wattleseed dukkah, olive oil 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 380 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: 10 min Cook: 10 min Serves 4 Australian cuisine 380 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets with paper towels and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: Spread 1/3 cup wattleseed dukkah on a shallow plate. Press the skin side of each fillet firmly into the dukkah to coat.
  3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium-high heat until shimmering.
  4. Step 4: Place the fillets skin-side down in the skillet and pan-fry for 4-5 minutes without moving until the skin is crispy and golden.
  5. Step 5: Carefully flip the fillets and cook for an additional 2-3 minutes until cooked through and opaque.
  6. Step 6: For the aioli, whisk together 1/2 cup mayonnaise, 1 tsp lemon myrtle powder, 1 tbsp fresh lemon juice, and 1 minced garlic clove until smooth.
  7. Step 7: Serve the barramundi fillets hot with a dollop of lemon myrtle aioli on the side.

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Frequently asked questions

How long does Pan-fried Barramundi with Wattleseed Dukkah and Lemon Myrtle Aioli take to make?

Total time is about 20 minutes (10 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 Wattleseed Dukkah and Lemon Myrtle Aioli?

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 Wattleseed Dukkah and Lemon Myrtle Aioli?

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 Wattleseed Dukkah and Lemon Myrtle Aioli 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 Wattleseed Dukkah and Lemon Myrtle Aioli?

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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