Roasted Macadamia-Crusted Barramundi with Lemon Butter

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

Oven-roasted Australian barramundi fillets encrusted with crunchy macadamia nuts and drizzled with a zesty lemon butter sauce. This australian-inspired seafood ready in about 30 minutes pairs fillets (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 360 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: 15 min Serves 4 Australian cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat the oven to 400°F. In a bowl, combine 3/4 cup finely chopped macadamia nuts with 1/4 cup panko breadcrumbs, 1 tsp sea salt, and 1/2 tsp black pepper.
  2. Step 2: Pat dry 4 barramundi fillets (6 oz each) with paper towels. Brush each fillet with 2 tbsp olive oil and press the macadamia-panko mixture onto the top side of each fillet to form a crust.
  3. Step 3: Place the crusted fillets on a parchment-lined baking sheet and roast in the oven for 12-14 minutes until the crust is golden and the fish flakes easily with a fork.
  4. Step 4: While the fish roasts, melt 4 tbsp unsalted butter in a small saucepan over medium heat. Add 1 minced garlic clove and cook for 1 minute until fragrant. Stir in 1 tsp lemon zest and 2 tbsp fresh lemon juice, then remove from heat.
  5. Step 5: Serve the roasted barramundi fillets topped with the warm lemon butter sauce and garnish with 2 tbsp chopped fresh parsley.

Frequently asked questions

How long does Roasted Macadamia-Crusted Barramundi with Lemon Butter 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 Macadamia-Crusted Barramundi with 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 Roasted Macadamia-Crusted Barramundi with 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 Roasted Macadamia-Crusted Barramundi with 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 Roasted Macadamia-Crusted Barramundi with 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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