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Barramundi with Lemon Myrtle

Name: Barramundi with Lemon Myrtle
Total time: 30m
Yield: 4 servings
Cuisine: Australia
Ingredients: 4 barramundi fillets, skin on; 2 tsp ground lemon myrtle; Sea salt; 2 tbsp olive oil; 60g butter; 1/3 cup macadamia nuts, roughly chopped; 1 lemon; Handful watercress, to serve

Pan-seared barramundi crusted with native lemon myrtle, served with brown butter and macadamias — modern bush-tucker cooking.

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30m 4 servings Easy

Ingredients

• 4 barramundi fillets, skin on
• 2 tsp ground lemon myrtle
• Sea salt
• 2 tbsp olive oil
• 60g butter
• 1/3 cup macadamia nuts, roughly chopped
• 1 lemon
• Handful watercress, to serve

Method

Step 1 of 520%

Pat fillets dry. Score skin lightly. Season with salt and lemon myrtle.

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1
Pat fillets dry. Score skin lightly. Season with salt and lemon myrtle.
2
Heat oil in a non-stick pan, lay fillets skin-down, press flat 3 minutes until skin is crisp.
3
Flip and cook 1–2 minutes until just opaque. Rest on a plate.
4
Wipe pan, melt butter until nut-brown, toss in macadamias for 30 seconds, finish with lemon juice.
5
Spoon brown butter over the fish and serve with watercress.