Barramundi with Lemon Myrtle and Macadamia Crust

Name: Barramundi with Lemon Myrtle and Macadamia Crust
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 each Barramundi Fillets; 1/2 cup Macadamia Nuts; 2 tablespoons Lemon Myrtle; 2 tablespoons Tapioca Flour; 2 tablespoons Olive Oil; 1 each Lemon; 1 pound Green Beans; 1/2 teaspoon Salt; 1/4 teaspoon Black Pepper

Flaky barramundi fillets baked with a fragrant lemon myrtle and macadamia nut crust. Served with a side of steamed green beans. A gluten-free and flavorful seafood dish.

45m4 servings

Contains nutsWHEAT-free

420 cal|35g protein|20g carbs|25g fat|5g fiber

Ingredients

4 each Barramundi Fillets
1/2 cup Macadamia Nuts
2 tablespoons Lemon Myrtle
2 tablespoons Tapioca Flour
2 tablespoons Olive Oil
1 each Lemon
about 450 g Green Beans
1/2 teaspoon Salt
1/4 teaspoon Black Pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1Preheat oven to 190°C.
2In a food processor, pulse macadamia nuts, lemon myrtle, tapioca flour, salt, and pepper until finely ground.
3Drizzle olive oil over the barramundi fillets. Press the macadamia nut mixture onto the top of each fillet to create a crust.
4Place the fillets on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until the protein is cooked through and the crust is golden brown.
5While the barramundi is baking, steam the green beans until tender-crisp.
6Serve the baked barramundi with steamed green beans and a squeeze of fresh lemon juice.

Substitutions

Tapioca Flour →

Used instead of wheat flour for the crust.

Allergy Disclaimer — Safe Plated Pte. Ltd.

This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.