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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Bake in a preheated oven for 20 minutes or until the fish is firm and flakes easily.
    • Dip in the flour and coat each fishcake. Dip in the egg and then coat with crumbs. Repeat this process until you have 24 fishcakes. Chill the fish cakes for one hour.

    Frozen Barramundi Products

    • Barramundi Fillet 900g