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Loading...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.
Prep Time15 mins
Cook Time18 mins
Total Time33 mins
Servings4
Yield4 fillets
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
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
