Lemon Myrtle & Macadamia-Crusted Barramundi with Summer Salad

Lemon Myrtle and Macadamia-crusted Barramundi with Finger Lime Vinaigrette

This recipe is under development. The full recipe and video tutorial will be released soon. #barramundi #barramundirecipe #Australian

This dish’s flavour explosion showcases the best Australian native ingredients. It is a smaller-style recipe suitable for a 3-course restaurant or event meal. I recommend using a 200-gram serving for a cafe or home-style meal.

The lemon myrtle and macadamia crust add a beautiful aroma to the Barramundi. They also provide texture. The summer salad and finger lime vinaigrette offer a refreshing contrast.

It’s perfect for a special occasion, a restaurant menu or a casual weeknight meal.

Lemon Myrtle and Macadamia-Crusted Barramundi

This dish is a flavour explosion showcasing the best Australian native ingredients. Lemon Myrtle & Macadamia-Crusted Barramundi with Summer Salad & Finger Lime Vinaigrette

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Prep Time: 25 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 40 minutes minutes

Standard Recipe X 10 Times

Adjust Servings Below For Food Costs and Preparation Time Estimates!

Course: Main Course

Cuisine: Australian

Season: Holiday, Spring, Summer

Skill Level: Chef, Cook

Diet: EATN, Healthy, Pescatarian

Food: Salad, Seafood

Allergen: Contains Dairy, Contains Egg, Contains Tree Nuts

Recipe: Dinner, Lunch

Calories: 450kcal

Author: Chef Brendan

Standard Recipe X 10 Cost: $11

Equipment

• 1 Baking Tray
• 1 Large bowl
• 1 sharp knife
• 1 Cutting Board
• 1 Small bowl (for vinaigrette)
• 1 Whisk

Adjust Servings 10 people

Ingredients

Barramundi

• 2 kg barramundi fillets Take the skin off, then cut into 10 equal portions
• 2 tablespoons extra virgin olive oil

Crust:

• 1 cup macadamia nuts roughly chopped
• 1/4 cup dried lemon myrtle leaves finely chopped
• 1/2 cup panko breadcrumbs
• 1/4 cup grated parmesan cheese
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 2 60g eggs lightly beaten, add a dash of water

Summer Salad:

• 1 cup mixed salad leaves e.g., rocket, baby spinach, watercress
• 1/2 cup cherry tomatoes halved
• 1/2 cup cucumber thinly sliced
• 1/4 cup red onion thinly sliced
• 1/4 cup fresh herbs e.g., basil, mint, parsley, roughly chopped

Finger Lime Vinaigrette:

• 3 tablespoons extra virgin olive oil
• 1 tablespoon lemon juice
• 1 tablespoon finger lime pulp about 3-4 finger limes
• 1 teaspoon Dijon mustard
• 1/2 teaspoon honey
• ¼ teaspoon Salt and pepper to taste

Instructions

• Preheat oven: to 180°C (350°F).
• Prepare the crust: In a large bowl, combine the macadamia nuts, lemon myrtle, panko breadcrumbs, parmesan cheese, salt, and pepper.
• Coat the fish: Dip each barramundi portion in the beaten egg, then coat evenly with the macadamia mixture.
• Bake the fish: Place the fish portions on a baking tray lined with baking paper. Drizzle with olive oil.
• Bake for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.
• Make the salad: While the fish is baking, combine all the salad ingredients in a large bowl.
• Make the vinaigrette: In a small bowl, whisk together the olive oil, lemon juice, finger lime pulp, Dijon mustard, honey, salt, and pepper.
• Assemble and serve: Toss the salad with the vinaigrette. Serve the barramundi on a bed of salad, drizzled with any extra vinaigrette.

Notes

For a gluten-free option: Use gluten-free panko breadcrumbs.
To make this dish vegetarian: Substitute the barramundi with firm tofu. Press the tofu to remove excess moisture before coating and baking.
For a vegan option: Use a vegan egg substitute and vegan parmesan cheese.
Related Recipe Suggestions:
Base Recipe: Mornay Sauce (a variation of Bechamel sauce) – This classic sauce can be used to add richness and creaminess to the dish.
Side Dish: Steamed broccolini or green beans would complement the flavours of the fish and salad.
Dessert: Lemon Myrtle Panna Cotta – A light and refreshing dessert that echoes the native flavours of the main course.

Nutrition

Serving: 200g | Calories: 450kcal | Carbohydrates: 15g | Protein: 43g | Fat: 26g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 17g | Cholesterol: 106mg | Sodium: 313mg | Potassium: 751mg | Fiber: 3g | Sugar: 2g | Vitamin A: 637IU | Vitamin C: 10mg | Calcium: 115mg | Iron: 5mg

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