Roasted Macadamia-Crusted Barramundi with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Fresh barramundi fillets baked with a crunchy macadamia nut crust and finished with a fragrant lemon myrtle butter. This australian-inspired seafood ready in about 30 minutes pairs chopped macadamia nuts, panko breadcrumbs, softened unsalted butter for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. In a bowl, mix 1 cup chopped macadamia nuts, 1/2 cup panko breadcrumbs, 1 tsp sea salt, and 1/2 tsp freshly ground black pepper.
  2. Step 2: In a separate small bowl, combine 4 tbsp softened unsalted butter with 1 tsp lemon myrtle powder until smooth.
  3. Step 3: Pat dry 4 barramundi fillets (about 6 oz each) and brush the top of each evenly with the lemon myrtle butter mixture.
  4. Step 4: Press the macadamia-panko mixture firmly onto the buttered side of the fillets to form a crust.
  5. Step 5: Place fillets crust-side up on a baking sheet lined with parchment paper, drizzle 2 tbsp olive oil lightly over the crusts.
  6. Step 6: Roast in the preheated oven for 12-15 minutes until the crust is golden and the fish flakes easily with a fork.
  7. Step 7: Serve immediately with fresh lemon wedges for squeezing over the top.

Frequently asked questions

How long does Roasted Macadamia-Crusted Barramundi with Lemon Myrtle 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 Myrtle 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 chopped macadamia nuts from drying out.

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