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.
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.