Barramundi is a member of the perch family, so you can substitute perch or any other white fish, such as turbot.

Serve with grilled vegetables.
It's better to use a whole fish rather than fillets; the skin protects the fish from drying out.

An original idea from the Sydney Fish Market culinary school.

1. Scale, gut and clean the fish; remove the bones which are large and easy to take out; 
2. in a bowl, combine the bread, lime juice, macadamia nuts, nutmeg, salt and pepper into a firm paste; 
3. stuff the fish and close it up with toothpicks; 
4. fry the fish in a skillet for 3 minutes on each side in a knob of butter, until the flesh flakes easily; 
5. drizzle with melted butter combined with the grated lime zest.