MACADAMIA-CRUMBED FISH WITH SUNDRIED TOMATO PESTO ORZO
1 red onion, diced 1cm 2 carrots, diced 1cm 1 tablespoon olive oil 1 courgette, diced 1cm
1 cups dried orzo pasta 100g sundried tomato pesto (store-bought)
150g baby kale leaves (or use baby spinach leaves)
600g skinless, boneless, white fish fillets
3 tablespoons flour seasoned with teaspoon salt
3 tablespoons milk
1 cup panko breadcrumbs 3 tablespoons macadamia nuts, finely chopped
1 lemon, cut into wedges (for when you serve).
Preheat oven to 220C. Line an oven tray with baking paper. Bring a large pot of salted water to the boil.
Toss red onion and carrots with oil on prepared tray. Season with salt and pepper and roast for 10–12 minutes. Remove tray from oven, add courgette and toss. Cook for a further 10–12 minutes, or until golden and just starting to caramelise.
Pat fish dry with paper towels, remove any remaining scales or bones and cut larger fillets in half. Place seasoned flour in a bowl, whisk egg with milk in a second bowl and mix breadcrumbs with macadamia nuts in a third bowl. Coat each piece of fish first in flour, then egg mixture, then breadcrumb mixture, shaking off excess as you go. Set aside.
While vegetables are roasting, cook orzo in pot of boiling water for 8–10 minutes, or until just tender. Drain well, return to pot and drizzle with a little olive oil to prevent sticking.
Heat a drizzle of oil in a large fry-pan on medium heat. Cook fish, in batches, for 1–2 minutes each side, until golden and just cooked. Take care not to burn the crumb, and add more oil between batches, if needed.
While fish is cooking, add sundried tomato pesto, baby kale and roasted vegetables to pot with cooked orzo and toss to coat. Season to taste with salt and pepper.
To serve, spoon sundried tomato pesto orzo onto plates, top with macadamia-crumbed fish and serve lemon wedges on the side.