Baked Macadamia and Herb Crusted Barramundi
Ingredients
Fish
- 2 cups (300g) unsalted macadamias
- 3 garlic cloves, pressed
- Grated zest of 1 lemon
- Juice of ½ a lemon
- 1 Tbsp extra virgin olive oil
- ½ cup flat-leaf parsley
- ½ cup basil leaves
- 4 x barramundi fillets
Salad
- 8 cups mixed salad leaves
- 1 cup flat-leaf parsley, chopped
- ½ cup basil leaves, chopped
- Juice of ½ a lemon
- Caramelised balsamic
Method
1. Preheat oven to 180°C and line a baking tray with baking paper. Brush tray with olive oil.
2. Place nuts, garlic, zest, half the juice, parsley, basil and 1 Tbsp oil in a small food processor and whiz into a coarse paste. Transfer to a bowl and season.
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. Toss the salad leaves with the parsley, basil, lemon juice and drizzle with caramelised balsamic.
5. Serve the fish with salad and lemon wedges.