MACADAMIACRUSTED BARRAMUNDI WITH HERB SALAD

SERVES 4. PREP 15 MINS. COOK 20 MINS

INGREDIENTS

• 2 cups (300g) unsalted macadamias

• 1 garlic clove, chopped

• 1 lemon, zested, juiced, plus wedges to serve

• 2 tbsp extra virgin olive oil

• ½ bunch fresh flat-leaf parsley

• ½ bunch chives

• 4 x 160g skinless barramundi fillets

• 50g mixed salad leaves, to serve

METHOD

1 Preheat oven to 200C and line a tray with baking paper.

2 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.

3 Place fish on tray and press nut mixture on to the top. Bake for 15-20 minutes until the crust is golden and the fish is opaque.

4 Pick remaining parsley leaves and halve chives. Toss with salad leaves, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.

– Valli Little, Jessica Brook &

Phoebe Wood