Roasted Macadamia-Crusted Barramundi with Lemon Myrtle Beurre Blanc

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh barramundi fillets crusted with crunchy macadamia nuts and served with a fragrant lemon myrtle-infused beurre blanc sauce. This australian-inspired seafood ready in about 40 minutes pairs 6 oz each barramundi fillets, chopped finely macadamia nuts, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 380 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: 20 min Cook: 20 min Serves 4 Australian cuisine 380 cal/serving
Plan a meal with the AI → Shop this recipe on Instacart → Shop equipment ↓

Ingredients

Instructions

  1. Step 1: Preheat oven to 375°F. Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper. Set up three shallow dishes: 1/2 cup all-purpose flour, 1 beaten egg, and 1 cup finely chopped macadamia nuts.
  2. Step 2: Dredge each fillet first in flour, then dip into beaten egg, and finally coat with chopped macadamia nuts, pressing gently to adhere.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large ovenproof skillet over medium-high heat until hot but not smoking. Add fillets and sear for 2 minutes per side until golden.
  4. Step 4: Transfer skillet to oven and roast for 8-10 minutes until fish flakes easily with a fork.
  5. Step 5: While fish roasts, prepare the lemon myrtle beurre blanc: In a small saucepan, melt 2 tbsp unsalted butter over medium heat. Add 2 minced shallots and sauté for 2 minutes until translucent.
  6. Step 6: Add 1/4 cup dry white wine and reduce by half over medium heat. Stir in 1 tsp lemon myrtle powder and 1/4 cup heavy cream, simmering gently for 3 minutes.
  7. Step 7: Whisk in remaining 2 tbsp unsalted butter one tablespoon at a time until sauce is smooth and emulsified. Remove from heat and stir in 2 tbsp lemon juice.
  8. Step 8: Plate the barramundi fillets and spoon the lemon myrtle beurre blanc over the top immediately.

Equipment for this recipe

Top-rated tools to make this recipe successfully.

More Knives & cutting boards → Shop all kitchen tools →

Frequently asked questions

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

Total time is about 40 minutes (20 min prep + 20 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 Myrtle Beurre Blanc?

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 6 oz each barramundi fillets from drying out.

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

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 Beurre Blanc 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 Beurre Blanc?

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.

Related recipes