The Ultimate Easy Gourmet: Parsley & Macadamia Crusted Fish
Bring a touch of gourmet to your Good Friday dinner with this vibrant Parsley & Macadamia Crusted Fish. Featuring a golden, crunchy herb-and-nut topping, flaky snapper or barramundi, and a trio of simple sides - crispy roasted potatoes, tender broccolini and a bright squeeze of lemon- this dish is deliciously wholesome and beautifully easy. Perfect for an effortless Easter, it’s a flavour-packed plate that looks as good as it tastes.
Parsley & Macadamia Crusted Fish
Ingredients:
● 500g snapper or barramundi
● 1kg mini potatoes
● 1 bunch broccolini
● 1 cup salted macadamias, finely chopped
● 1/2 cup parsley, chopped
● 1/2 cup breadcrumbs
● 1 tsp salt
● 1 tsp pepper
● 1 lemon
● 1 tsp minced garlic
● 1 tsp Dijon mustard
● 1 tsp mayonnaise
Method:
1. Preheat your oven to 200°C.
2. Roast the potatoes:
Halve the mini potatoes, toss with olive oil, salt and pepper, and roast for 35–40 minutes or until golden and crispy.
3. Make the crust:
In a bowl, combine the chopped macadamias, parsley, breadcrumbs, garlic, Dijon, mayonnaise, salt, pepper and a squeeze of lemon juice. Mix until combined.
4. Prepare the fish:
Place your fish on a lined tray and press the macadamia mixture evenly over the top.
5. Bake:
Cook for 12–15 minutes, or until the fish is flaky and the crust is golden.
6. Cook the broccolini:
Steam or blanch until just tender.
7. Serve:
Plate up with the crispy potatoes and broccolini, and finish with extra lemon over the fish.