Macadamia-crusted fish with herb salad

Name: Macadamia-crusted fish with herb salad
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 2 cups (300g) unsalted macadamias; 1 garlic clove, chopped; 1 lemon, zested, juiced, plus wedges to serve; 2 tbsp extra virgin olive oil; 1/2 bunch fresh flat-leaf parsley; 1/2 bunch chives; 4 x 160g skinless barramundi fillets; 50g mixed salad leaves, to serve

4.8

(13)

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Prep Time: 15 minutes

Cook Time: 20 minutes

Total: 35 minutes

Servings: 4

Cost: $9.15 /serving

Author : Valli Little, Jessica Brook & Phoebe Wood

paleo bake summer

Ingredients

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2 cups (300 grams) unsalted macadamias1 garlic clove, chopped1 lemon, zested, juiced, plus wedges to serve2 tbsp extra virgin olive oil1/2 bunch fresh flat-leaf parsley1/2 bunch chives4 x 160 grams skinless barramundi fillets50 grams mixed salad leaves, to serve

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Instructions

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Step 1

Preheat oven to 200°C and line a tray with baking paper.

Step 2

Place nuts, garlic, zest, half the juice and 1 tablespoon oil in a small food processor and whiz into a coarse paste. Transfer to a bowl and season. Finely chop 2 tablespoons each parsley and chives and stir in.

Step 3

Place fish on tray and press nut mixture onto the top. Bake for 15-20 minutes until the crust is golden and the fish is opaque.

Step 4

Pick remaining parsley leaves and halve chives. Toss with salad leaves, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.