Roasted Macadamia-Crusted Barramundi with Finger Lime Salsa

By AislePrompt Editorial · Published 2026-05-22 · Updated 2026-05-22

Delicate barramundi fillets encased in a crunchy macadamia nut crust, paired with a zesty finger lime salsa that brightens the dish. This Australian-inspired seafood recipe, ready in about 27 minutes, pairs barramundi fillets, macadamia nuts, finely chopped, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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.

Ingredients

• 4 fillets (6 oz each) barramundi fillets
• 3/4 cup macadamia nuts, finely chopped
• 1/4 cup panko breadcrumbs
• 3 tbsp unsalted butter, melted
• 1 tsp sea salt
• 1/2 tsp black pepper
• 2 tbsp olive oil
• 2 tbsp finger limes, pulp removed
• 1 tsp red chili, finely diced
• 2 tbsp fresh coriander leaves, chopped
• 1 tbsp lime juice
• 1 small shallot, minced

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Instructions

1. Step 1: Preheat the oven to 425°F. In a bowl, mix 3/4 cup finely chopped macadamia nuts, 1/4 cup panko breadcrumbs, 3 tbsp melted unsalted butter, 1 tsp sea salt, and 1/2 tsp black pepper to create the crust mixture.
2. Step 2: Pat dry 4 barramundi fillets (6 oz each) with paper towels, then brush both sides with 2 tbsp olive oil. Press the nut mixture evenly onto the top side of each fillet to form a crust.
3. Step 3: Place the crusted fillets on a baking sheet lined with parchment paper. Roast in the preheated oven for 10-12 minutes, until the fish flakes easily with a fork and the crust is golden brown.
4. Step 4: While the fish roasts, combine 2 tbsp finger lime pulp, 1 tsp finely diced red chili, 2 tbsp chopped fresh coriander, 1 tbsp lime juice, and 1 minced small shallot in a small bowl to make the salsa. Serve the roasted barramundi topped with the finger lime salsa.