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  • Lemon Myrtle & Macadamia-Crusted Barramundi with Summer Salad

    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.

    barramundi_macadamia_dish

    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
    Cook Time: 15 minutes
    Total Time: 40 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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