Barramundi with Crust

Method

• Barramundi with Macadamia Herb Crust: Step-by-Step Method
• Preheat the oven to 200°C (390°F) and line a baking tray with parchment paper
• Place macadamia nuts in a food processor and pulse until coarsely chopped
• Add dried breadcrumbs, parsley, and chives to the chopped nuts and pulse briefly to combine
• Add softened butter and olive oil to the nut mixture and blend just until a crumbly, moist mixture forms
• Lay the barramundi fillets on the prepared tray, pat dry with kitchen paper
• Season fillets lightly with salt and pepper (optional, not listed, omit if strictly using only provided ingredients)
• Spoon and press the macadamia crumb mixture evenly over the top surface of each fillet
• Gently press the crust onto the fillets to ensure it adheres well
• Place the tray in the oven and bake for 12–15 minutes, or until the crust is golden and the fish flakes easily with a fork
• While the fish bakes, wipe down your prep area and chill your plates for serving
• Using a spatula, carefully transfer each crusted fillet to a plate
• Optionally garnish with additional parsley or chives (if any were reserved)
• Serve immediately, pairing with a crisp green salad or steamed greens for balance
• Enjoy your Barramundi with Macadamia Herb Crust while hot for best texture
• Present fillets crust-side-up for visual appeal and texture contrast
• Encourage diners to use a fish knife or fork to ensure the crust remains intact while serving
• Leftover fillets can be chilled and later served flaked over salads or in wraps
• For best nutritional profile, avoid oily side dishes—favor fresh, light accompaniments
• Finish with a wedge of lemon if desired (not listed; optional, do not include if strictly using provided ingredients)