March 22, 2024

Macadamia crusted barramundi fillet recipe

Barramundi topped with a crust of macadamia nuts, herbs, lemon rind and butter !

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  • SERVES: 2

Why do Chefs LOVE Cooking With Barramundi

  1. Versatility: Barramundi’s mild, buttery flavor and firm texture make it incredibly versatile in the kitchen. Chefs can prepare barramundi in numerous ways, whether it’s grilled, pan-seared, baked, or even used in ceviche or sushi. Its ability to pair well with a wide range of flavors and ingredients allows chefs to get creative with their dishes.
  2. Sustainability: Barramundi is often praised for its sustainability. It’s a fast-growing fish that can be farmed in a responsible and environmentally friendly manner. Chefs who prioritize sustainable sourcing appreciate that barramundi offers a seafood option that’s both delicious and eco-conscious.
  3. Consistency: Unlike some wild-caught fish, barramundi offers consistency in flavor and quality year-round. Whether it’s sourced from farms or responsibly caught in the wild, barramundi tends to have a consistent taste and texture, allowing chefs to rely on it for their menus without worrying about fluctuations in quality.
  4. Nutritional Benefits: Barramundi is not only delicious but also nutritious. It’s a rich source of protein and omega-3 fatty acids, making it a healthy choice for diners seeking nutritious options. Chefs appreciate being able to offer a dish that not only tastes great but also provides essential nutrients.
  5. Customer Appeal: Barramundi has gained popularity among diners for its delicate flavor and versatility. Chefs know that offering barramundi on their menus can attract customers looking for a lighter seafood option that’s still satisfying and flavorful.
  6. Texture and Appearance: The firm, white flesh of barramundi lends itself well to various cooking methods and presentations. Whether it’s grilled to perfection with crispy skin or served as a delicate fillet atop a bed of vegetables, barramundi’s texture and appearance make it visually appealing and appetizing.

This Aussie fish is so versatile, its sustainable, consistent in quality, nutritious, appealing to customers, and offers a delightful texture and appearance. Whether they’re creating a signature dish or experimenting with new flavors, barramundi provides chefs with endless opportunities to showcase their culinary skills and delight diners with delicious seafood creations.

When it comes to seafood, there’s something inherently satisfying about a perfectly cooked fillet that’s both delicate and flavorful. Enter barramundi, a fish prized for its mild taste and versatility in the kitchen. But what if we told you there’s a way to take this already exquisite fish to the next level? Say hello to macadamia crusted barramundi – a dish that combines the buttery richness of macadamia nuts with the tender goodness of barramundi fillets. In this blog post, we’ll delve into the art of preparing this delectable dish and explore why it deserves a spot on your dinner table.

The Perfect Pairing: Barramundi, with its firm texture and mild flavor, serves as the ideal canvas for a crunchy, nutty crust. Enter macadamia nuts – native to Australia, just like barramundi, and renowned for their rich, buttery taste. When these two ingredients come together, magic happens in the kitchen.



  • Recipe Name: Macadamia Crusted Baked Barra 

    Difficulty: Medium

    Serves: 2

    Time: 30 minutes 


    2 pieces of Tassal Barramundi Skin On

    1 cup macadamias chopped

    1 cup bread or bread crumbs 

    1 cup butter

    1/4 cup fresh parsley leaves chopped

    1 tbsp fresh oregano leaves chopped

    1 small clove garlic crushed

    Zest 2 lemons 

    Salt and pepper

    250g roquette 

    1 lemon 

    2 tbsp aioli or mayonnaise 


    Preheat oven to 200°C (180°C fan forced) In a food processor place macadamia nuts, bread, butter, parsley, oregano, minced garlic, salt, pepper & zest of two lemons. Process for 15 minutes until smooth and combined. 

    Transfer butter onto a large sheet of parchment paper, top the butter with another sheet of paper then using a rolling pin roll out until 2-3 mm thick. Once the butters rolled out, place them in the fridge for 20 minutes until set. 

    Remove the top layer of the parchment paper then place your fish on top of the butter and use a sharp knife cut to size.

    Place your fish butter side up on a baking tray lined with baking paper and bake for 190°c for 15 minutes until golden and flakey. 

    Serve with fresh roquette, aioli and a cheek of lemon


Bondi Harvest recipe measurements use the Metric system.




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