Macadamia Crusted Barramundi

Barramundi is a mild fish with delicate flaky white flesh and can be cooked using a variety of methods such as being grilled, steamed, fried or baked.

Ingredient serves 4

800 g Barramundi fish fillets without skin

½ cup macadamia nuts (65g)

½ cup dried breadcrumbs (55g)

2 tbls chopped parsley (6g)

4 tbls melted butter or ghee (80g)

1 tsp minced ginger

½ chopped onion (60g)

¼ tsp sea salt

Method

Preheat oven to 200ºC. Combine all the ingredients for the crust in a food processor and pulse until a rough paste forms and leave the macadamia nuts a bit chunky. Place the mixture evenly on each barramundi fillet. Heat a large non stick oven proof frying pan over medium heat with some butter. Cook for approx. 5 minutes and transfer the frying pan to the middle of the oven. Bake for approx. 15 minutes until crust has a golden colour and the fish is cooked. Serve straight away with sweet potato mash, steamed asparagus, salsa verde and rosella jam.

Salsa Verde

¼ cup breadcrumbs (25g)

¼ cup milk (60g)

1 small lemon (100g) zest and juice

2 tsp minced ginger

½ tsp sea salt

2 cups parsley (50g)

½ finely chopped onion (75g)

1 cup olive oil (160g)

Method

Place breadcrumbs, milk, zest and juice of lemon, ginger and salt in a food processor. Blend until combined, add parsley and onion and mix until evenly blended. Pulse food processor while slowly pouring in the olive.  Mix until blended approx. 3 minutes.

Sweet Potato Mash

600 g sweet potato

300 g white potatoes

30 g butter

½ tsp sea salt

Method

Peel and chop the potatoes. Place in a saucepan covered with salted water and bring to the boil. Simmer for approx. 20 minutes and strain the water off. Place butter and salt in the saucepan with the potatoes. Make the mash with an electrical whisk and place in a ceramic container to keep warm.

Note:  Try another crust instead of macadamia such as coconut or an apple and pepper. Substitute Barramundi for large fish or Nile Perch.