Macadamia crusted Barramundi with carrot salad

January 13, 2019

Macadamia crusted Barramundi with carrot salad

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.






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