Ingredients Jump to Instructions ↓

  1. Ingredients (serves 4)

  2. 2 cups (300g) unsalted macadamias

  3. 1 garlic clove, chopped

  4. Grated zest and juice of 1 lemon, plus wedges to serve

  5. 2 tbs extra virgin olive oil

  6. 1/2 bunch each flat-leaf parsley and chives

  7. 4 x 160g skinless barramundi fillets

  8. 50g mixed salad leaves, to serve

Instructions Jump to Ingredients ↑

  1. Preheat oven to 200°C and line a tray with baking paper.

  2. Place nuts, garlic, zest, half the juice and 1 tbs oil in a small food processor and whiz into a coarse paste. Transfer to a bowl and season. Finely chop 2 tbs each parsley and chives and stir in.

  3. Place 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.

  4. Pick remaining parsley leaves and halve chives. Toss with salad leaves, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.


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