Macadamia Crusted Barramundi

Instructions

1. 1

   Pat the barramundi fillets dry with paper towels and season both sides with salt and pepper. Let them come to room temperature for 10 minutes.

2. 2

   Set up three shallow dishes: place flour in the first dish, beat eggs with Dijon mustard in the second dish, and combine chopped macadamias, panko breadcrumbs, parsley, lemon zest, and garlic powder in the third dish.

3. 3

   Dredge each fillet first in flour, shaking off excess, then dip in the egg mixture, and finally press firmly into the macadamia mixture, ensuring the coating adheres well to both sides.

4. 4

   Heat olive oil and butter in a large skillet over medium-high heat until the butter stops foaming.

5. 5

   Carefully place the crusted fillets in the pan and cook for 3-4 minutes on the first side until golden brown and crispy.

6. 6

   Gently flip the fillets using a wide spatula and cook for another 3-4 minutes until the crust is golden and the fish flakes easily with a fork.

7. 7

   Transfer to a paper towel-lined plate briefly to drain excess oil, then serve immediately with lemon wedges.