Lemon Myrtle & Macadamia-Crusted Barramundi with Summer Salad & Finger Lime Vinaigrette
Lemon Myrtle and Macadamia-crusted Barramundi
This recipe is under development. The full recipe and video tutorial will be released in a few days. #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 portion for a cafe or homestyle meal.
The lemon myrtle and macadamia crust add a beautiful aroma and texture to the barramundi, while the summer salad and finger lime vinaigrette provide a refreshing contrast.
It’s perfect for a special occasion, a restaurant menu or a casual weeknight meal.
Lemon Myrtle & Macadamia-Crusted Barramundi
Warning
You must check the labels of the ingredients for common food allergens, such as dairy, eggs, gluten & wheat, sesame, sulphites, lupins, soy & soybeans, tree nuts, peanuts, fish, shellfish. While we take steps to minimize risk, manufacturers may change their formulations without our knowledge.
Equipment
- 1 Baking Tray
- 1 Large bowl
- 1 sharp knife
- 1 Cutting Board
- 1 Small bowl (for vinaigrette)
- 1 Whisk
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
ADJUSTABLE SERVINGS
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.
recipe pictures, prints and downloads
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.
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