5-Ingredient Barramundi with Macadamia Crust

Ingredients

• id: barramundi_fillets metric: 4 x 150g imperial: 4 x 5.3 oz name: barramundi fillets, skin removed

• id: macadamia_nuts metric: 100g imperial: 3.5 oz name: raw macadamia nuts

• id: panko_breadcrumbs metric: 60g imperial: 2 oz name: panko breadcrumbs

• id: lemon metric: 1 large imperial: 1 large name: lemon, zested and juiced

• id: olive_oil metric: 60ml imperial: 1/4 cup name: extra virgin olive oil

Instructions

1. Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper and lightly grease with a drizzle of {olive_oil}.

2. In a food processor, pulse the {macadamia_nuts} until roughly chopped but not powdered - you want some texture remaining. Transfer to a bowl and mix with {panko_breadcrumbs}, lemon zest from the {lemon}, and half the {olive_oil}.

3. Pat the {barramundi_fillets} dry with paper towels and season both sides with salt and pepper. Place on the prepared baking tray, leaving space between each fillet.

4. Press the macadamia mixture firmly onto the top of each fillet, creating an even crust. Drizzle the remaining {olive_oil} over the crusted fish.

5. Bake for 15-18 minutes until the fish flakes easily with a fork and the crust is golden brown. The internal temperature should reach 63°C (145°F).

6. Serve immediately with a squeeze of fresh lemon juice from the remaining {lemon} and your choice of vegetables or salad.

Tips

Fish Selection: If barramundi isn't available, snapper, salmon, or cod work beautifully with this crust. Choose thick, firm fillets for best results.

Crust Consistency: Don't over-process the macadamias - chunky pieces create better texture and visual appeal than fine powder.

Make-Ahead Prep: The crust mixture can be prepared up to 24 hours ahead and stored in the refrigerator. Apply to fish just before baking.

Cooking Test: The fish is perfectly cooked when it flakes easily and is opaque throughout. Avoid overcooking as barramundi can become dry.

Storage: Best served immediately, but leftovers will keep refrigerated for 2 days. Reheat gently in a 160°C (320°F) oven to maintain the crust.

Serving Suggestions: Pair with steamed asparagus, roasted sweet potato, or a crisp green salad dressed with the remaining lemon juice.