Barramundi with Lemon Myrtle and Macadamia Crust
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.
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
Instructions
- 1Preheat oven to 375°F (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.
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