Eamon Sullivans macadamia parmesan crusted fish
How can you go past macadamias, I love their buttery taste and crisp, light texture which makes them perfect for coasting fish. This recipe is from Eamon Sullivan (world champion swimming sprinter and winner of celebrity masterchef) he loves cooking with this special nut. This dish is quick, tasty and looks amazing.
You can find more macadamia recipes on Australian Macadamia Society website. Enjoy!
2 fillets of fish (Any fish will do but Snapper or Barramundi would be the best)
1 Cup Macadamia Nuts
1/3 Cup Lemon Juice
Zest of 1 Lemon
1/3 Cup melted butter
1/3 Cup grated parmesan
½ Cup continental Parsley chopped
½ loaf of stale bread (You can put fresh bread in the oven on a low heat until it dries out too)
Preheat oven to 180 degrees Celsius.
Place the stale bread, grated parmesan and lemon zest in a food processor until a fine crumb mix is made.
Then add the Macadamia nuts and continental parsley until the nuts are crushed but not too fine.
Add lemon juice and butter and mix to combine.
Half the fish fillets and evenly divide the crumb mixture on to each one.
Place on a baking tray with baking paper and cook in the oven for 20-25 minutes.
Serve with a fresh salad and another squeeze of lemon juice.
yuummmmy….
Love it….