Ingredients
The following ingredients have 4 Servings
- 2 cups (300g) unsalted macadamias
- 1 garlic clove, chopped
- Grated zest and juice of 1 lemon, plus wedges to serve
- 2 tablespoons extra virgin olive oil
- 1/2 bunch each flat-leaf parsley and chives
- 4 x 160g skinless barramundi fillets
- 50g mixed salad leaves, to serve
Instruction
- Preheat oven to 200°C and line a tray with baking paper.
- Place nuts, garlic, zest, half the juice and 1 tablespoon oil in a small food processor and whiz into a coarse paste. Transfer to a bowl and season. Finely chop 2 tablespoons each parsley and chives and stir in.
- Place fish on tray and press nut mixture onto the top. Bake for 15-20 minutes until the crust is golden and the fish is opaque.
- Pick remaining parsley leaves and halve chives. Toss with salad leaves, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.
