• Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
• Cut the fillets into 2cm x 5cm rectangles. On a large plate, combine the breadcrumbs, macadamias, parsley and lemon zest and season with salt and pepper.On another plate combine the flour, cayenne pepper and salt. Coat the fish fingers in the flour mix, dip them in the whisked eggs and coat with the macadamia and parsley mix, pressing firmly.
• Place fish onto the prepared tray and brush both sides of the fillets lightly with the macadamia oil. Bake for 12 to 15 minutes. The fish should flake easily when tested with a fork in the thickest part and the crumbs should be golden.
• Meanwhile, place the peas in a large bowl. Pour boiling water over to cover for 2 to 3 minutes or until defrosted and then strain. Mash the peas with a fork, add the mint leaves and lemon juice, season to taste and mix well. Serve with the macadamia fish fingers, tartare sauce and a green salad if desired.

Tartare sauce

• Place the egg yolks, lemon juice and salt in a large glass or ceramic bowl and whisk until the mixture begins to thicken. Placing the bowl on a damp cloth while whisking will help to stop it moving around.
• Pour a few drops of the macadamia oil into the egg yolk mixture and whisk until combined. Continue adding the oil 1 tablespoon at a time, whisking well in between each addition. If the oil is added too quickly it may not be incorporated properly and the mayonnaise could separate or curdle (see tip).
• Once all the oil has been incorporated add the Tabasco, capers, gherkins and parsley. Taste the mixture and adjust the seasoning with extra lemon juice, salt and pepper if needed.
• Transfer to a small airtight container. Place a piece of cling wrap directly on the surface of the mayonnaise to prevent a skin from forming, then cover with a lid.
• Store in the fridge for up to 1 week.