Roasted Macadamia-Crusted Barramundi with Lemon Myrtle Aioli

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Flaky barramundi fillets coated in crunchy roasted macadamia nuts and served with a fragrant lemon myrtle infused aioli. This australian-inspired seafood ready in about 30 minutes blends fillets, 5 oz each barramundi fillets, roasted, chopped macadamia nuts, panko breadcrumbs into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 350 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F and line a baking tray with parchment paper. In a shallow bowl, combine 1 cup chopped roasted macadamia nuts with 1/2 cup panko breadcrumbs, 1 tsp salt, and 1/2 tsp black pepper.
  2. Step 2: Dip each of the 4 barramundi fillets (5 oz each) into 1 beaten large egg, then press firmly into the macadamia-panko mixture to coat both sides evenly.
  3. Step 3: Place the coated fillets on the baking tray and drizzle with 2 tbsp olive oil. Roast in the oven for 12-15 minutes until the fish flakes easily with a fork and the crust is golden brown.
  4. Step 4: While the fish roasts, stir together 1/2 cup mayonnaise, 1 tsp lemon myrtle powder, and 1 tbsp lemon juice in a small bowl to create the lemon myrtle aioli.
  5. Step 5: Serve the roasted macadamia-crusted barramundi hot with a dollop of lemon myrtle aioli for a zesty, nutty finish.

Equipment for this recipe

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Frequently asked questions

How long does Roasted Macadamia-Crusted Barramundi with Lemon Myrtle Aioli take to make?

Total time is about 30 minutes (15 min prep + 15 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Roasted Macadamia-Crusted Barramundi with Lemon Myrtle Aioli?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Roasted Macadamia-Crusted Barramundi with Lemon Myrtle Aioli?

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 Myrtle Aioli 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 Myrtle Aioli?

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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