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    • Barramundi with Crust

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 108; Fat 0.9g; Cholesterol 45mg; Carbs 32g; Sugars 5g; Fibre 5g; Protein 20.1g; Sodium 310mg
    This seafood dish is great because it's a flavorful blend of crunchy and juicy. The exquisite blend of flavours will easily make this dish a preferred choice for seafood aficionados.
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    Ingredients

    • 4 barramundi fillets, skin removed, about 170g each
    • 1/2 cup macadamia nuts
    • 1/2 cup dried breadcrumbs
    • 1 tablespoon parsley, roughly chopped
    • 1 tablespoon chives, chopped
    • 4 tablespoons butter, softened
    • 1 tablespoon olive oil

    Method

    • Preheat the oven to 190°C and oil a baking dish.
    • Rinse the fish fillets and pat dry with a tea towel.
    • Put the nuts in a food processor and pulse until they are crushed (but not pulverized).
    • Place the nuts in a bowl with the breadcrumbs, parsley and chives and mix well.
    • Using one hand, coat each fillet in butter and then roll in the nut and herb coating.
    • Transfer the fillets to the baking dish and drizzle with olive oil.
    • Bake in a preheated oven for 20 minutes or until the fish is firm and flakes easily.
    • Serving Suggestions: Serve with potatoes and peas, or a lettuce salad and garlic bread.

    Frozen Barramundi Products

    • Barramundi Fillet 900g

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