📝 About This Recipe
Celebrate the bounty of the Southern Hemisphere with this elegant Barramundi dish, featuring Australia's premier freshwater fish known for its buttery, mild flavor and succulent flake. The star of the plate is a crunchy, toasted macadamia nut crust that provides a rich, earthy contrast to the delicate white fish. Finished with a bright hint of lemon and herbs, this recipe transforms a simple fillet into a sophisticated, restaurant-quality masterpiece that is surprisingly easy to achieve at home.
🥗 Ingredients
The Fish
- 4 pieces Barramundi fillets (approx. 6oz each, skin removed)
- 1/2 teaspoon Sea salt (to taste)
- 1/4 teaspoon White pepper (freshly ground)
- 2 tablespoons Olive oil (for searing)
Macadamia Crust
- 1 cup Raw macadamia nuts (unsalted)
- 1/2 cup Panko breadcrumbs (for extra crunch)
- 2 tablespoons Fresh parsley (finely chopped)
- 1 tablespoon Lemon zest (from one large lemon)
- 3 tablespoons Unsalted butter (melted)
- 2 tablespoons Dijon mustard (to act as a binder)
Lemon Myrtle Butter Sauce
- 4 tablespoons Unsalted butter (cold, cubed)
- 1/4 cup Dry white wine (such as Sauvignon Blanc)
- 1 tablespoon Lemon juice (freshly squeezed)
- 1/2 teaspoon Lemon myrtle (dried) (or lemon thyme if unavailable)
👨🍳 Instructions
-
1
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
-
2
Place the macadamia nuts in a food processor and pulse until they are the size of coarse breadcrumbs. Be careful not to over-process, or you will end up with macadamia butter!
-
3
In a medium bowl, combine the pulsed macadamias, panko breadcrumbs, chopped parsley, lemon zest, and melted butter. Stir until the mixture resembles wet sand.
-
4
Pat the Barramundi fillets completely dry with paper towels. Season both sides lightly with sea salt and white pepper.
-
5
Using a pastry brush or the back of a spoon, spread a thin, even layer of Dijon mustard over the top surface of each fish fillet.
-
6
Press the macadamia mixture firmly onto the mustard-coated side of the fish, creating a thick, even crust about 1/4 inch deep.
-
7
Heat 2 tablespoons of olive oil in a large oven-proof skillet over medium-high heat. Once the oil shimmers, place the fish in the pan, crust-side UP.
-
8
Sear the bottom of the fish for 2-3 minutes until the flesh is opaque and slightly golden. This ensures the bottom doesn't get soggy during the bake.
-
9
Transfer the skillet directly into the preheated oven. Bake for 8-10 minutes, or until the macadamia crust is golden brown and the fish flakes easily with a fork.
-
10
While the fish bakes, prepare the sauce. In a small saucepan, bring the white wine and lemon juice to a simmer over medium heat. Reduce by half.
-
11
Lower the heat to low and whisk in the cold cubed butter one piece at a time, until a creamy, emulsified sauce forms. Stir in the lemon myrtle and a pinch of salt.
-
12
Remove the fish from the oven and let it rest for 2 minutes. This allows the juices to redistribute for a moister fillet.
-
13
Plate the fish carefully using a wide spatula to keep the crust intact. Spoon the lemon myrtle butter sauce around the base of the fish, rather than over the top, to keep the crust crunchy.
💡 Chef's Tips
Always pat your fish bone-dry before seasoning; moisture is the enemy of a good sear and a crispy crust. If the macadamia crust is browning too quickly in the oven, loosely tent the pan with foil for the last 3 minutes. For a nut-free alternative, you can substitute the macadamias with crushed pepitas (pumpkin seeds). Use cold butter for the sauce; adding it slowly to the reduction ensures the sauce stays thick and doesn't 'break' or separate.
🍽️ Serving Suggestions
Pair with a crisp Australian Chardonnay or a light Verdelho to complement the buttery nuts. Serve alongside steamed asparagus spears or blanched broccolini tossed in garlic oil. A side of fluffy jasmine rice or roasted fingerling potatoes works beautifully to soak up the extra butter sauce. For a refreshing contrast, serve with a simple arugula salad dressed in a light lemon vinaigrette.