A crunchy outside covers a juicy white fillet in this great dish from Curtis Stone. The superb blend of flavours will make this dish a favourite for seafood lovers!
• Prep time: 10 minutes
• Cook time: 30 minutes
• Yield: Serves 4
• 1/2 cup macadamia nuts
• 1/2 cup dried breadcrumbs
• 1 tablespoon parsley, roughly chopped
• 1 tablespoon chives, chopped
• 4 tablespoons butter, softened
• 1 tablespoon olive oil
• 4 x 170g barramundi fillets, skin removed
Preheat oven to 200⁰C.
- Combine all ingredients for the crust in a food processor and pulse until a rough crust forms, the macadamia nuts should still be quite chunky.
- Season to taste with salt and pepper and reserve.
- Heat a large nonstick saute pan over medium high heat and add the olive oil to the pan.
- Season the fillets on both sides with salt and pepper and place in the pan flesh side down (side opposite where skin was) and cook for 1 to 2 minutes or until light golden brown.
Using a thin flat spatula gently flip fish over and divide the crust evenly among the top of each fish in an even layer.
Transfer entire pan to the oven and bake for 4 to 5 minutes or until the fish is just cooked through and the crust is light golden brown.
- Remove fish from oven and serve immediately with either a light salad or sauteed vegetables.
This great family recipe is thanks to Taste at http://www.taste.com.au/recipes/macadamia-crusted-barramundi-fillets/532065e5-3b59-4b68-9da5-41957a49c410?r=recipes%2Fbarramundirecipes&c=e73e2730-7ca1-4d34-8582-726faf5eb7cf%2FBarramundi+recipes