Entree: Australia – Australian Indigenous & Bush Foods – Macadamia Crusted Fish (Pan-seared or baked fish fillets coated with crushed macadamia nuts and native Australian bush spices)

Serving Size: 4

Approximate Time

Prep 20 min

Cook 15 min

Additional 7 min

Total 40 min

Ingredients

- 4 barramundi or other firm white fish fillets, approx. 6 oz (170 g) each
- 1 cup (120 g) macadamia nuts, finely crushed
- 1/2 cup (50 g) panko breadcrumbs
- 1/2 cup (60 g) all-purpose flour
- 1 large egg, beaten
- 2 tbsp (30 ml) melted butter or olive oil, plus extra for pan
- 1 tsp (1 g) ground lemon myrtle or 1 tbsp (6 g) finely chopped fresh lemon myrtle leaves if available
- 1/2 tsp (1 g) ground wattleseed (optional)
- Zest of 1 lemon and 1 tbsp (15 ml) lemon juice
- 1 tsp (5 g) coarse sea salt, divided
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) olive oil or clarified butter for searing
- Lemon wedges and chopped parsley for serving

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly oil.
2. In a shallow dish combine crushed macadamias, panko breadcrumbs, lemon zest, ground lemon myrtle, wattleseed if using, 1/2 tsp (2.5 g) salt and 1/4 tsp (0.5 g) pepper.
3. Season fillets with remaining salt and pepper. Set up a dredging station: flour in one dish, beaten egg in a second, macadamia-panko mixture in a third.
4. Pat each fillet dry, dredge lightly in flour shaking off excess, dip into beaten egg, then press firmly into the macadamia-panko mixture to form an even crust on the top side.
5. Heat 2 tbsp (30 ml) olive oil or clarified butter in a large ovenproof skillet over medium-high heat. Place fillets crust-side down and sear 2–3 minutes until crust is golden; carefully turn and sear the skin side 1 minute.
6. Transfer the skillet to the preheated oven and bake 6–8 minutes, or until the fish is opaque and flakes easily with a fork (internal temperature about 145°F / 63°C). Thicker fillets may need 2–4 minutes longer.
7. Remove from oven, drizzle with 1 tbsp (15 ml) melted butter mixed with lemon juice, and let rest 2 minutes.
8. Serve fillets immediately with lemon wedges and chopped parsley, accompanied by a simple salad or roasted local vegetables.