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

1 egg

3 tablespoons milk

1 cup panko breadcrumbs 3 tablespoons macadamia nuts, finely chopped