With a sprinkling of native spice and a generous helping of true blue flavour, this Macadamia-crusted fish with herb salad makes a perfect midweek Spring dinner.
2 cups (300g) unsalted macadamias
1 garlic clove, chopped
Grated zest and juice of 1 lemon, plus wedges to serve
2 tablespoons extra virgin olive oil
1/2 bunch each flat-leaf parsley and chives
4 x 160g skinless barramundi fillets
50g mixed salad leaves, to serve
Preheat oven to 200°C and line a tray with baking paper.
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.
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.
Pick remaining parsley leaves and halve chives. Toss with salad leaves, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.