Barramundi with Macadamia and Lemon Myrtle Crust

Recipe by JustJanS
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READY IN: 18mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • salt and pepper
  • 1
  • 1
    cup macadamia nuts, ground to breadcrumb consitency
  • 2
    teaspoons ground lemon myrtle, leaves (I am going to use fresh lemon thyme instead)
  • 800
    g barramundi fillets, cut into 4 portions (Any firm, white, large-flaking fish could be used)
  • oil (for frying)
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DIRECTIONS

  • Season flour with salt and pepper and spread on a plate.
  • Lightly beat egg in seperate bowl.
  • Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
  • Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
  • Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
  • (A high heat will burn the nuts).
  • Serve.
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