Spiced Macadamia-Crusted Barramundi with Lemon Myrtle Sauce

By AislePrompt Editorial · Published 2026-06-13 · Updated 2026-06-13

Pan-fried barramundi coated in a crunchy macadamia nut crust, served with a zesty, aromatic lemon myrtle cream sauce. This Australian-inspired seafood recipe, ready in about 27 minutes, pairs barramundi fillets, macadamia nuts, finely chopped, all-purpose flour 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.

Ingredients

• 4 (6 oz each) barramundi fillets
• 1 cup macadamia nuts, finely chopped
• 1/2 cup all-purpose flour
• 2 eggs, beaten
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp olive oil
• 1/2 cup heavy cream
• 1 tsp lemon myrtle powder
• 2 tbsp lemon juice
• 1 garlic clove, minced

The pan we’d use for this → Best Nonstick Cookware for 2026: Top 5 Skillet Picks + Buying Guide

Instructions

1. Step 1: Season 4 barramundi fillets with 1 tsp salt and 1/2 tsp black pepper. Set up three shallow plates: one with 1/2 cup all-purpose flour, one with 2 beaten eggs, and one with 1 cup finely chopped macadamia nuts.
2. Step 2: Dredge each fillet first in the flour, shaking off excess, then dip into the beaten eggs, and finally press into the macadamia nuts to coat evenly.
3. Step 3: Heat 3 tbsp olive oil in a large non-stick skillet over medium heat. Add the coated barramundi fillets and cook for 4-5 minutes per side until golden brown and cooked through.
4. Step 4: While the fish cooks, combine 1/2 cup heavy cream, 1 tsp lemon myrtle powder, 2 tbsp lemon juice, and 1 minced garlic clove in a small saucepan. Heat over low heat for 3-4 minutes, stirring gently until warmed and slightly thickened.
5. Step 5: Plate the barramundi and spoon the lemon myrtle sauce over the top before serving.