Lemon Myrtle Crusted Barramundi with Macadamia Crunch

This modern Australian dish celebrates native lemon myrtle, an aromatic rainforest herb with a vibrant citrus fragrance. Crisp-skinned barramundi is topped with a toasted macadamia and lemon myrtle crust, then finished with a fragrant herb butter for a light yet flavorful meal.

Nutrition Facts

Per serving (estimated)

• 485 kcalCalories
• 34 gFat
• 11 gSaturated Fat
• 11 gCarbs
• 3 gFiber
• 2 gSugar
• 36 gProtein
• 380 mgSodium
• 640 mgPotassium
• 85 mgCalcium
• 2.4 mgIron
• 14 mgVitamin C
• 480 mcgVitamin A

Ingredients

For the Fish

• 4 barramundi fillets (about 150 g each), skin on
• 2 tbsp olive oil
• 1 tsp sea salt flakes
• 1/2 tsp freshly ground black pepper

For the Lemon Myrtle Macadamia Crust

• 1/2 cup raw macadamia nuts, finely chopped
• 1/3 cup panko breadcrumbs
• 2 tsp ground dried lemon myrtle leaves
• Zest of 1 lemon
• 2 tbsp unsalted butter, melted

For the Lemon Myrtle Butter

• 4 tbsp unsalted butter, softened
• 1 tbsp fresh lemon juice
• 1 tsp ground lemon myrtle
• 1 tbsp finely chopped flat-leaf parsley
• Pinch of sea salt

To Serve

• Lemon wedges
• Steamed asparagus or green beans
• Roasted baby chat potatoes

Directions

1. Preheat oven to 200°C (400°F). Pat barramundi fillets dry with paper towels and season both sides with salt and pepper, then set aside.
2. In a small bowl, combine chopped macadamia nuts, panko breadcrumbs, ground lemon myrtle, lemon zest, and melted butter. Stir until the mixture clumps together like damp sand.
3. Heat olive oil in a large oven-safe skillet over medium-high heat. Place fillets skin-side down and sear for 3-4 minutes until the skin is golden and crisp.
4. Carefully flip each fillet, then press an even layer of the macadamia-lemon myrtle mixture onto the top of each piece, pressing gently so it adheres.
5. Transfer the skillet to the preheated oven and bake for 8-10 minutes, until the fish flakes easily with a fork and the crust is lightly golden.
6. Meanwhile, make the lemon myrtle butter by whisking softened butter with lemon juice, ground lemon myrtle, parsley, and a pinch of salt until smooth and creamy.
7. Remove the fish from the oven and let rest for 2 minutes. Transfer fillets to warm plates and spoon a generous dollop of lemon myrtle butter over each piece.
8. Serve immediately with lemon wedges, steamed greens, and roasted chat potatoes for a complete Australian-inspired meal.

Cook’s Notes

• Lemon myrtle is intensely fragrant – start with the recommended amount and adjust to taste, as too much can dominate the dish.
• Substitute barramundi with other firm Australian white fish such as snapper, coral trout, or flathead if preferred.
• For extra crunch, lightly toast the macadamia and panko mixture in a dry pan for 2 minutes before topping the fish.
• Store-bought lemon myrtle powder works well if whole dried leaves are unavailable; reduce quantity by about one-third.
• The lemon myrtle butter can be prepared up to 5 days ahead and refrigerated; bring to room temperature before serving.

More Australia Recipes You’ll Love

Craving more flavors from Australia? Try these traditional recipes:

• Charred Barramundi with Lemon Myrtle Butter, Warrigal Greens and Macadamia Crumb
• Australian Meat Pie
• Classic Australian Sausage Rolls

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