Slow-Roasted Barramundi with Lemon Myrtle and Macadamia Crust

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

Delicate barramundi fish slow-roasted under a crunchy macadamia and lemon myrtle crust, served with roasted finger limes and native pepperberry sauce. This australian-inspired seafood (gluten free option) ready in about 35 minutes pairs finely chopped macadamia nuts, lemon myrtle powder, panko breadcrumbs for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 350 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: 10 min Cook: 25 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat the oven to 300°F (150°C). Pat dry 4 barramundi fillets and season with 1 tsp sea salt and 1/2 tsp freshly ground black pepper.
  2. Step 2: In a bowl, mix 1/2 cup finely chopped macadamia nuts, 1 tbsp lemon myrtle powder, 1/3 cup panko breadcrumbs, and 3 tbsp melted unsalted butter until crumbly and combined.
  3. Step 3: Place the barramundi fillets on a baking tray lined with parchment paper, then evenly spread the macadamia-lemon myrtle crust on top of each fillet, pressing gently to adhere.
  4. Step 4: Roast the fish in the preheated oven for 20-25 minutes until the crust is golden and the fish flakes easily with a fork.
  5. Step 5: Meanwhile, heat 2 tbsp olive oil in a small saucepan over low heat, add 1 tsp native pepperberry powder and 1 tbsp lemon juice, stirring until warmed through to create the pepperberry sauce.
  6. Step 6: Serve the roasted barramundi fillets garnished with halved finger limes and drizzle with the warm pepperberry sauce for a bright, native-inspired finish.

Equipment for this recipe

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Frequently asked questions

How long does Slow-Roasted Barramundi with Lemon Myrtle and Macadamia Crust take to make?

Total time is about 35 minutes (10 min prep + 25 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 Slow-Roasted Barramundi with Lemon Myrtle and Macadamia Crust?

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 Slow-Roasted Barramundi with Lemon Myrtle and Macadamia Crust?

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 Slow-Roasted Barramundi with Lemon Myrtle and Macadamia Crust 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.

Is Slow-Roasted Barramundi with Lemon Myrtle and Macadamia Crust gluten free option?

Yes — this recipe is tagged gluten free option based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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