Macadamia Crusted Kingklip
Macadamia Crusted Kingklip
Servings: 2
One of the most memorable fish dishes I’ve ever had in a restaurant was a macadamia crusted Barramundi which I had on vacation in Australia about 20 years ago (and I still think about it!). Since we are now stocking beautiful raw macadamia nuts, I thought I’d have a stab at recreating it using our kingklip.I found the recipe below on the @deliciousaus website and adapted it a bit. It really was spectacular and would be perfect for impressing your guests at a dinner party.
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Ingredients
- 150 g unsalted macadamia nuts
- 1 clove garlic
- grated zest and juice of 1 lemon plus wedges to serve
- 2 tbsp extra virgin olive oil
- 2 kingklip portions (or a halved 500g fillet)
Instructions
- Preheat your oven to 200°C and line a tray with baking paper.
- Place the nuts, garlic, zest, half the juice and 1 tablespoon of oil in a small food processor and whiz into a coarse paste. Transfer to a bowl and season. Finely chop 1 tablespoon each parsley and chives and stir in.
- Place the fish on a baking tray and press the nut mixture onto the top. Bake for 15-20 minutes until the crust is golden and the fish is opaque.
- Pick the remaining parsley leaves and halve the chives. Toss with some salad leaves, the remaining oil and lemon juice. Season, then serve with the fish and lemon wedges.
