Pan-Seared Barramundi with Lemon Myrtle and Macadamia Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets pan-seared with a crunchy crust of lemon myrtle and chopped macadamia nuts, showcasing iconic Australian ingredients. This australian-inspired seafood ready in about 20 minutes pairs 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 310 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: 10 min Cook: 10 min Serves 4 Australian cuisine 310 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: Combine 1/4 cup all-purpose flour, 1/2 cup finely chopped macadamia nuts, and 1 tbsp lemon myrtle powder in a shallow dish.
  3. Step 3: Press each fillet gently into the macadamia and lemon myrtle mixture, coating evenly on the skin side.
  4. Step 4: Heat 2 tbsp olive oil and 3 tbsp unsalted butter in a large skillet over medium-high heat until the butter foams.
  5. Step 5: Place the fillets skin side down in the skillet and cook for 4-5 minutes until the crust is golden and crispy.
  6. Step 6: Carefully flip the fillets and cook for another 2-3 minutes until the fish is opaque and flakes easily.
  7. Step 7: Serve immediately with lemon wedges to squeeze over the top for a fresh citrus finish.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

How long does Pan-Seared Barramundi with Lemon Myrtle and Macadamia Crust take to make?

Total time is about 20 minutes (10 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-Seared 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 6 oz each barramundi fillets from drying out.

Can I substitute ingredients in Pan-Seared 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-Seared 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-Seared 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.

Related recipes