BY HOLLY RICHARDSON
A simple but impressive way to serve fresh Barramundi - best enjoyed outside on a warm summers night!
Serves 4
Fish
4 Fresh fillets of Barramundi – skin removed
Crust
½ cup Macadamia nuts
½ cup Panko Breadcrumbs
½ bunch Parsley
2 cloves of Garlic – chopped
½ Lemon – Juiced
2 tablespoons Extra Virgin Olive Oil
Carrot Salad
2 bunches of Rainbow Dutch Carrots - Washed (you can find these at Coles or a fruit and veg shop)
2 x Oranges – Peeled and segmented
½ bunch Parsley – Roughly Chopped
¼ cup Macadamia nuts - Chopped
½ Lemon – Juiced
Step 1
Preheat oven to 200°C
Step 2
Make the carrot slaw by peeling the carrots lengthways into long ribbons with a veggie peeler (keep the skin on). Add all salad ingredients into a serving bowl, season generously with salt and pepper, drizzle with Extra Virgin Olive Oil and mix.
Fish
Step 1
Place all “Crust” ingredients into a food processor and pulse until just combined – the macadamias will still be quite chunky. Season with salt and pepper.
Step 2
Place Barramundi fillets on a tray lined with baking paper. Top each fillet with an even layer of crust mixture and press down firmly.
Step 3
Bake for 6-8 minutes or until just cooked through (depending on thickness of the fish).
**The fish will flake easily when tested with a fork in its thickest part.
Serve fish straight away with a generous portion of carrot salad.