Pan-Seared Barramundi with Macadamia Nut Pesto
Macadamia Barramundi
Flaky white fish with a nutty Australian pesto and roasted vegetables. A true taste of the Pacific.
Nutrition (per serving)
Barramundi is the iconic fish of Australia and the surrounding Pacific waters, prized for its buttery texture and clean, mild flavor. When prepared correctly, the skin becomes incredibly thin and cracker-crisp, providing a delightful contrast to the tender, succulent white meat underneath. It’s the kind of dish that transports you straight to a seaside bistro in Queensland.
To give this meal a uniquely Oceanian twist, I’ve swapped traditional pine nuts for toasted macadamias in the pesto. These native Australian nuts bring a rich, creamy density that complements the heartiness of the fish beautifully. Paired with some roasted sweet potatoes, this dinner is a vibrant, healthy, and sophisticated way to bring a taste of the Great Barrier Reef to your home kitchen.
Ingredients
- Barramundi fillets (skin on):2 pieces
- Sweet potatoes, cubed:1 lb
- Macadamia nuts, toasted:½ cup
- Fresh basil leaves:1 cup
- Extra virgin olive oil:4 tbsp
- Garlic:1 clove
- Lemon juice:1 tbsp
- Sea salt:½ tsp
- Black pepper:¼ tsp
Instructions
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Preheat your oven to 400°F. Toss the cubed sweet potatoes with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Roast for 20-25 minutes until tender and slightly caramelized.
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While the potatoes roast, prepare the pesto by combining the macadamia nuts, basil, garlic, lemon juice, and 2 tablespoons of olive oil in a food processor. Pulse until you reach a chunky but spreadable consistency. Season with salt to taste.
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Pat the barramundi fillets very dry with paper towels—this is the secret to crispy skin. Season both sides with salt and pepper.
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Heat the remaining 1 tablespoon of olive oil in a non-stick skillet over medium-high heat. Once the oil is shimmering, place the fish in the pan skin-side down.
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Press down firmly on the fillets with a spatula for the first 30 seconds to prevent curling. Cook for 4-5 minutes without moving them until the skin is golden and crisp.
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Carefully flip the fillets and cook for another 1-2 minutes on the other side until the fish is opaque and flakes easily with a fork.
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Plate the fish alongside the roasted sweet potatoes and spoon a generous dollop of macadamia pesto over the crispy skin. Serve immediately with an extra lemon wedge if desired.
Tips & Notes
- Always pat the fish skin dry with a paper towel; any moisture will steam the fish rather than crisp it.
- If you can't find Barramundi, Red Snapper or Sea Bass are excellent substitutes that work well with the macadamia pesto.
- Don't over-process the pesto—a little bit of texture from the macadamia nuts adds a lovely crunch.
