Pan-fried Barramundi with Lemon Myrtle and Toasted

The combination of fish & nuts makes a healthy change to a regular meal, try Pan-fried Barramundi with Lemon Myrtle and Toasted.

Serves 2


2 pieces wild Barramundi, approximately 150g-180g, skin off
¾ teaspoon ground lemon myrtle mixed with ¾ teaspoon sea salt
1-2 tablespoons macadamia oil
20g butter
40g (¼ cup) unsalted macadamias


Rub the lemon myrtle/salt mixture over both sides of the barramundi. Leave to stand 10-15 minutes.

Heat the oil and butter in a non-stick pan and cook the fish 3-4 minutes on each side or a little longer depending on thickness.

Remove fish to a warm platter.

Toss the macadamias in the hot oil until just golden. Drain the nuts on paper towels and chop roughly.

Serve the fish with wilted spinach, roasted halved tomatoes and crispy roast potatoes.


Nutrition information per serve
2320kJ energy, 40g protein, 44g total fat, 11g saturated fat, 30g monounsaturated fat, 2g polyunsaturated fat, 113g total carbohydrates, 19g dietary fibre

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Pan-fried Barramundi with Lemon Myrtle and Toasted\pan-fried-barramundi.htm

Recipes by: Nuts for Life -


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