Barramundi With Macadamia And Lemon Myrtle Crust Recipe

Escape to the tropical north Queensland coast with this stunning Barramundi recipe! Imagine succulent wild-caught barramundi (though farmed works too!), coated in a crunchy, fragrant crust of macadamia nuts and zesty lemon myrtle. Served over a vibrant artichoke and semi-sundried tomato couscous (recipe suggestion below), with a squeeze of fresh lime – this dish is a taste of paradise. Quick, easy, and incredibly flavorful, it's perfect for a weeknight dinner or a special occasion.

Prep Time 10 mins
Cook Time 18 mins
Calories 372.6 kcal
Protein 14g
Rating 5.0 (1 Reviews)
Barramundi With Macadamia And Lemon Myrtle Crust 100

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Barramundi With Macadamia And Lemon Myrtle Crust

  • 1/2 cup all-purpose flour
  • Generous amount of salt and pepper
  • 1 large egg
  • 1 cup ground macadamia nuts
  • 1 tablespoon dried lemon myrtle
  • 4 (6-ounce) barramundi portions
  • 1 tablespoon olive oil
  • Lime wedges (for garnish)

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How to Make Barramundi With Macadamia And Lemon Myrtle Crust

  1. Season 1/2 cup all-purpose flour generously with salt and pepper. Spread on a plate.
  2. Lightly beat 1 large egg in a separate bowl.
  3. Combine 1 cup ground macadamia nuts and 1 tablespoon dried lemon myrtle in a separate plate.
  4. Coat 4 (6-ounce) barramundi portions in flour, then dip in the egg, and finally, roll in the nut mixture to create a thick crust.
  5. Heat 1 tablespoon olive oil in a large frying pan over medium heat. Cook barramundi for 3-4 minutes per side, or until the crust is golden brown and the fish is cooked through (internal temperature should reach 145°F).
  6. Serve immediately over artichoke and semi-sundried tomato couscous (recipe suggestion below) and garnish with lime wedges.

Nutrition Information (Approximate per serving)

Sodium

0 g

Sugar

6g

Fat

22g

Carbs

9g

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