Roasted Macadamia-Crusted Barramundi with Lemon Myrtle Sauce

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Pan-roasted barramundi fillets coated with crushed macadamia nuts, complemented by a fragrant lemon myrtle cream sauce. This australian-inspired seafood ready in about 30 minutes blends x 5 oz, skin on barramundi fillets, roughly chopped macadamia nuts, all-purpose flour 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 420 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 420 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 400°F. Set up three shallow dishes: 1/2 cup all-purpose flour seasoned with 1 tsp sea salt and 1/2 tsp black pepper, 1 large beaten egg, and 1 cup roughly chopped macadamia nuts.
  2. Step 2: Pat 4 x 5 oz barramundi fillets dry. Dredge each fillet first in the flour, shaking off excess, then dip into the beaten egg, and finally press into the chopped macadamia nuts to coat evenly.
  3. Step 3: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large ovenproof skillet over medium-high heat. When the butter foams, add fillets skin-side down and sear for 3 minutes until golden and crisp.
  4. Step 4: Transfer the skillet to the preheated oven and roast the fillets for 5-6 minutes until cooked through and flaky.
  5. Step 5: While the fish roasts, combine 1/2 cup heavy cream, 1 tsp lemon myrtle powder, and 1 tbsp fresh lemon juice in a small saucepan. Warm over low heat, stirring gently until the sauce thickens slightly, about 3 minutes.
  6. Step 6: Serve each barramundi fillet topped with the lemon myrtle cream sauce.

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Frequently asked questions

How long does Roasted Macadamia-Crusted Barramundi with Lemon Myrtle Sauce 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 Sauce?

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 Sauce?

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 Sauce 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 Sauce?

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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