Barramundi with Macadamia and Lemon Myrtle Crust

Total Time
Prep 10 mins
Cook 8 mins

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.

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.


Most Helpful

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.

Vic Cherikoff September 20, 2003

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