MACADAMIA CRUSTED BAKED BARRAMUNDI

METHOD

Step 1

Preheat oven to 200°C (180°C fan forced).

Step 2

In a food processor place macadamia nuts, bread, butter, parsley, oregano, minced garlic, salt, pepper and zest of two lemons. Process for 15 minutes until smooth and combined.

Step 3

Transfer butter mixture onto a large sheet of parchment paper, place another sheet of paper on top then using a rolling pin roll out until 2-3 mm thick. Once the butter mixture is rolled out, place in the fridge for 20 minutes until set.

Step 4

Remove the top layer of the parchment paper, then place the barramundi on top of the butter and use a sharp knife cut to size.

Step 5

Place the barramundi butter side up on a baking tray lined with baking paper and bake at 200°c for 15 minutes until golden and flaky.

Step 6

Serve with fresh roquette, aioli and a cheek of lemon

INGREDIENTS:

2 pieces of Tassal Barramundi Skin On

1 cup macadamias, chopped

1 cup bread or bread crumbs 

1 cup butter

¼ cup fresh parsley leaves chopped

1 tbsp fresh oregano leaves chopped

1 small clove garlic crushed

Zest of 2 lemons 

Salt and pepper

To serve:

250g roquette 

1 lemon 

2 tbsp aioli or mayonnaise