Macadamia-crusted fish fillets offer a delicious and nutritious take on the classic breadcrumb crust. The macadamias have just the right amount of crispy edge to make this a mouth-watering midweek meal.
Ingredients
- 1 cup macadamia pieces
- 1 tbsp plain flour
- ¼ cup loosely packed parsley leaves
- 1 egg lightly whisked
- 4 pieces of white fleshed fish such as snapper, about 180g each
- 1-2 tbsp macadamia oil for cooking
Simple lemon butter sauce
- 40 g butter
- 2 tbsp lemon juice
Instructions
- Combine the macadamias, flour, parsley and salt and pepper to taste in the bowl of a food processor and process until the mixture resembles a coarse crumb. Place in a large shallow bowl. Place the whisked egg in a separate shallow bowl. Dip each fish fillet in the egg followed by the crumb mixture, coating the fish entirely. Place on a plate and allow to stand for 15 minutes to help the crumb mixture set.
- Heat the oil in a large frying pan over medium high heat. Add the fish and cook for 3-4 minutes on one side before turning and repeating for the remaining side. Adjust heat, if necessary, to avoid overcooking the crust. To test if the fish is ready, place a fork in the thickest part of one piece of fish and see if the fish flakes easily.
- For the simple lemon butter sauce, melt the butter in a small saucepan and add the lemon juice and season with salt to taste. Whisk to combine and pour over fish pieces to serve.
Notes
Serving suggestion: Serve with a green summery herb salad with finely sliced fennel, capers and lemon wedges.
Nutrition
Calories: 369kcalCarbohydrates: 7gProtein: 5gFat: 38gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 25gTrans Fat: 0.3gCholesterol: 63mgSodium: 84mgPotassium: 174mgFiber: 3gSugar: 2gVitamin A: 626IUVitamin C: 8mgCalcium: 43mgIron: 2mg