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1. Nutty Delight Barramundin2. Tropical Oceanic Crunch Barramundin3. Macadamia Magic Barramundin4. Crunchy Paradise Barramundin5. Aussie Macadamia Barramundin6. Exotic Nut Crusted Barramundin7. Golden Coast Barramundi Surprisen8. Macadamia Bliss Barramundin9. Island Fusion Barramundi Delightn10. Crisp and Creamy Macadamia Barramundi

Macadamia crusted barramundi

About the Dish:

Macadamia crusted barramundi is a delicious and flavorful dish that combines the delicate taste of barramundi fish with the crunchy texture of macadamia nuts. The fish is coated in a mixture of crushed macadamia nuts, breadcrumbs, and seasoning, and then baked until golden brown. The result is a perfectly crispy and moist fish fillet with a nutty, buttery flavor. This dish is not only delicious but also packed with nutrients, including protein, healthy fats, and vitamins. It is an excellent option for a healthy and satisfying meal.

Nutrition Information:

Nutrient Amount
Total Fat 25g
Saturated Fat 5g
Cholesterol 50mg
Sodium 400mg
Total Carbohydrates 10g
Dietary Fiber 2g
Sugars 2g
Protein 30g


Ingredient Quantity
Barramundi fillets 4
Macadamia nuts, crushed 1 cup
Breadcrumbs 1/2 cup
Garlic powder 1 teaspoon
Paprika 1 teaspoon
Salt 1/2 teaspoon
Black pepper 1/4 teaspoon
Olive oil 2 tablespoons

Cooking Instructions:

  • Step 1: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
  • Step 2: In a shallow bowl, combine the crushed macadamia nuts, breadcrumbs, garlic powder, paprika, salt, and black pepper.
  • Step 3: Pat dry the barramundi fillets with a paper towel. Brush each fillet with olive oil.
  • Step 4: Dip each fillet into the macadamia nut mixture, pressing it firmly to coat both sides.
  • Step 5: Place the coated fillets onto the prepared baking sheet and drizzle with a little more olive oil.
  • Step 6: Bake in the preheated oven for 12-15 minutes, or until the fish flakes easily with a fork and the crust is golden brown.
  • Step 7: Remove from the oven and let it rest for a few minutes before serving. Enjoy!

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