Herb & Macadamia-Crusted Fish
1 cup (150g) unsalted macadamias
1 cup panko breadcrumbs
1 clove garlic, minced
2 tbs finely chopped continental parsley
2 tbs finely chopped dill
1 lemon, zested, plus extra to serve
2 tbs olive oil, plus extra to serve
4 skinless firm white fish fillets, such as blue eye, coral trout or rockling
1 tbs Dijon mustard
80g mixed salad leaves
sea salt & cracked black pepper
Preheat the oven to 200°C Fan Assist and line a baking tray with baking paper.
Place the macadamias into a food processor and process until fine. Transfer to a bowl and stir through the panko breadcrumbs, garlic, parsley, dill, lemon zest and olive oil. Season with salt and pepper.
Place fish fillets onto prepared baking tray and season with salt. Brush the tops with mustard then press the macadamia mixture on top of each fillet. Transfer to second shelf in your oven and cook for 8-10 minutes until the fish is just cooked and the crust is golden.
Toss the salad leaves with some olive oil and a squeeze of lemon juice and season. Serve fish with salad and extra lemon wedges on the side.
Recipe, Food Styling and Photography by Karen McFarlane, foodlove.com.au
