Roasted Barramundi with Lemon Myrtle and Macadamia Crust

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

A flaky Australian barramundi fillet topped with a crunchy macadamia nut crust infused with lemon myrtle, roasted to golden perfection. This australian-inspired seafood (gluten free option) ready in about 30 minutes pairs (6 oz each) barramundi fillets, macadamia nuts, chopped finely, lemon myrtle powder for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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.

Prep: 15 min Cook: 15 min Serves 4 Australian cuisine 350 cal/serving
Plan a meal with the AI →

Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Pat dry 4 barramundi fillets (6 oz each) and season both sides with 1 tsp sea salt and 1/2 tsp black pepper.
  2. Step 2: In a bowl, combine 1/2 cup finely chopped macadamia nuts, 1 tbsp lemon myrtle powder, 1/4 cup panko breadcrumbs, and 3 tbsp melted unsalted butter. Mix until the mixture is crumbly but sticks together.
  3. Step 3: Place the seasoned fillets on a baking sheet lined with parchment paper and press the macadamia mixture evenly on top of each fillet to form a crust.
  4. Step 4: Drizzle 1 tbsp olive oil over the crusts and roast in the preheated oven for 12-15 minutes until the crust is golden and the fish flakes easily with a fork.
  5. Step 5: Serve immediately with lemon wedges to squeeze over for a fresh citrus finish.

Frequently asked questions

How long does Roasted Barramundi with Lemon Myrtle and Macadamia Crust take to make?

Total time is about 30 minutes (15 min prep + 15 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 Roasted 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 lemon myrtle powder from drying out.

Can I substitute ingredients in Roasted 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 Roasted 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.

Is Roasted Barramundi with Lemon Myrtle and Macadamia Crust gluten free option?

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

Related recipes