Pan-Seared Barramundi with Macadamia Nut Crust and Lemon Butter

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

Crispy pan-seared barramundi fillets coated in a crunchy macadamia nut crust, finished with a simple lemon butter sauce. This australian-inspired seafood ready in about 25 minutes pairs (6 oz each) barramundi fillets, finely chopped macadamia nuts, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Pat dry 4 barramundi fillets and season both sides with 1 tsp sea salt and 1/2 tsp black pepper. Set up three shallow dishes: 1/2 cup flour, 2 beaten eggs, and a mixture of 3/4 cup finely chopped macadamia nuts and 1/2 cup panko breadcrumbs.
  2. Step 2: Dredge each fillet first in flour, then dip into the beaten eggs, and finally press into the macadamia-panko mixture to coat evenly on both sides.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large nonstick skillet over medium heat until foaming. Add the fillets and cook for 4 minutes per side until the crust is golden brown and the fish flakes easily.
  4. Step 4: Remove the fish and keep warm. In the same skillet, add 2 tbsp unsalted butter and 3 tbsp lemon juice, stirring for 1 minute until the butter melts and the sauce thickens slightly.
  5. Step 5: Pour the lemon butter sauce over the barramundi fillets and garnish with 2 tbsp chopped fresh parsley before serving.

Equipment for this recipe

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Frequently asked questions

How long does Pan-Seared Barramundi with Macadamia Nut Crust and Lemon 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-Seared Barramundi with Macadamia Nut Crust and Lemon 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 finely chopped macadamia nuts from drying out.

Can I substitute ingredients in Pan-Seared Barramundi with Macadamia Nut Crust and Lemon 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-Seared Barramundi with Macadamia Nut Crust and Lemon 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-Seared Barramundi with Macadamia Nut Crust and Lemon 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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