Tasmanian Pepperberry and Macadamia-Crusted Barramundi

By AislePrompt Test Kitchen · Reviewed by AislePrompt Editorial · Published 2026-05-16 · Updated 2026-05-16

Pan-seared barramundi fillets crusted with crushed macadamia nuts and Tasmanian pepperberry, served with a citrus beurre blanc. This australian-inspired seafood ready in about 30 minutes pairs roughly chopped macadamia nuts, crushed Tasmanian pepperberry, all-purpose flour for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 320 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 fillets, about 150 g each barramundi fillets
• 1/2 cup, roughly chopped macadamia nuts
• 1 tsp, crushed Tasmanian pepperberry
• 1/4 cup all-purpose flour
• 1 tsp salt
• 1/2 tsp black pepper
• 3 tbsp unsalted butter
• 2 tbsp olive oil
• 1/4 cup dry white wine
• 2 tbsp fresh lemon juice
• 2 tbsp heavy cream
• 1 tbsp, chopped fresh parsley

Instructions

1. Step 1: In a shallow bowl, combine 1/2 cup roughly chopped macadamia nuts and 1 tsp crushed Tasmanian pepperberry. In another bowl, mix 1/4 cup all-purpose flour with 1 tsp salt and 1/2 tsp black pepper.
2. Step 2: Pat dry 4 barramundi fillets (about 150 g each) with paper towels. Lightly coat each fillet with the seasoned flour, shaking off excess.
3. Step 3: Press each floured fillet into the macadamia and pepperberry mixture, ensuring an even crust on one side.
4. Step 4: Heat 2 tbsp olive oil and 2 tbsp unsalted butter in a large non-stick skillet over medium heat until butter foams.
5. Step 5: Place the crusted side of each fillet down in the skillet and cook for 3-4 minutes until golden and fragrant. Carefully flip and cook the other side for 2-3 minutes until fish is opaque and flakes easily.
6. Step 6: Remove fillets and keep warm. Add 1/4 cup dry white wine and 2 tbsp fresh lemon juice to the skillet, scraping any browned bits. Reduce by half over medium heat for 2 minutes.
7. Step 7: Lower heat, stir in 2 tbsp heavy cream and remaining 1 tbsp unsalted butter, whisking until sauce thickens and coats the back of a spoon.
8. Step 8: Plate the barramundi fillets crusted side up and drizzle with the citrus beurre blanc. Garnish with 1 tbsp chopped fresh parsley before serving.