Barramundi with Macadamia and Lemon Myrtle Crust

READY IN: 18mins
Recipe by JustJanS

I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.

Top Review by Vic Cherikoff

This was an easy and really good tasting dish. I found the lemon myrtle at and followed the food links. They were most helpful and even told me of a local supplier.

Ingredients Nutrition

  • 1 cup all-purpose flour
  • salt and pepper
  • 1 egg
  • 1 cup macadamia nuts, ground to breadcrumb consitency
  • 2 teaspoons ground lemon myrtle, leaves (I am going to use fresh lemon thyme instead)
  • 800 g barramundi fillets, cut into 4 portions (Any firm, white, large-flaking fish could be used)
  • oil (for frying)


  1. Season flour with salt and pepper and spread on a plate.
  2. Lightly beat egg in seperate bowl.
  3. Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
  4. Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
  5. Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
  6. (A high heat will burn the nuts).
  7. Serve.

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