With a sprinkling of native spice and a generous helping of true blue flavour, this Macadamia-crusted fish with herb salad makes a perfect midweek dinner.
Ingredients
- 2 cups (300g) unsalted macadamias
- 1 garlic clove, chopped
- 1 lemon, zested, juiced, plus wedges to serve
- 2 tablespoons extra virgin olive oil
- 1/2 bunch fresh flat-leaf parsley
- 1/2 bunch chives
- 4 x 160g skinless barramundi fillets
- 50g mixed salad leaves, to serve
Method
- Step 1Preheat oven to 200°C and line a tray with baking paper.
- Step 2Place nuts, garlic, zest, half the juice and 1 tablespoon oil in a small food processor and whiz into a coarse paste. Transfer to a bowl and season. Finely chop 2 tablespoons each parsley and chives and stir in.
- Step 3Place fish on tray and press nut mixture onto the top. Bake for 15-20 minutes until the crust is golden and the fish is opaque.
- Step 4Pick remaining parsley leaves and halve chives. Toss with salad leaves, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.
- Low carb
- Low sugar
- Paleo
Nutrition
3292 kj
Energy
69g
Fat Total
10g
Saturated Fat
5g
Fibre
37g
Protein
86mg
Cholesterol
532.26mg
Sodium
3g
Carbs (sugar)
3g
Carbs (total)
All nutrition values are per serve
- Author: Valli Little, Jessica Brook & Phoebe Wood
- Image credit: Ben Dearnley
- Publication: Taste.com.au
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