Slow-Roasted Macadamia-Crusted Barramundi with Lemon Myrtle Butter

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · ·

Delicate barramundi fillets slow-roasted with a crunchy macadamia nut crust and finished with a fragrant lemon myrtle infused butter sauce. This australian-inspired seafood ready in about 40 minutes pairs (6 oz each) barramundi fillets, macadamia nuts, finely chopped, 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: 15 min Cook: 25 min Serves 4 Australian cuisine 350 cal/serving
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Ingredients

Instructions

  1. Step 1: Preheat oven to 300°F. Pat dry 4 barramundi fillets and season both sides with 1 tsp salt and 1/2 tsp black pepper.
  2. Step 2: In a bowl, mix 1 cup finely chopped macadamia nuts with 1/2 cup panko breadcrumbs.
  3. Step 3: Spread 2 tbsp softened unsalted butter on top of each fillet, then press the macadamia-panko mixture firmly onto the butter to form a crust.
  4. Step 4: Place the fillets on a lined baking tray and drizzle with 2 tbsp olive oil.
  5. Step 5: Slow-roast in the oven for 20-25 minutes until the fish is opaque and flakes easily with a fork, and the crust is golden.
  6. Step 6: Meanwhile, in a small saucepan, melt remaining 2 tbsp butter over low heat, stirring in 1 tsp lemon myrtle powder and 1 tbsp fresh lemon juice until fragrant and combined.
  7. Step 7: Serve each fillet drizzled with the lemon myrtle butter sauce.

Equipment for this recipe

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Frequently asked questions

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

Total time is about 40 minutes (15 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 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 panko breadcrumbs from drying out.

Can I substitute ingredients in Slow-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 Slow-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 Slow-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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