Macadamia-Crusted Barramundi

Nutrition per serve

Ingredients

• 2pcs small sweet potato
• 20g roasted macadamias
• 1bunch parsley
• 10g capers
• 1pcs lemon
• 2pcs barramundi fillets
• 10g pepper and garlic seasoning
• 50g mixed salad leaves
• 30ml olive oil
• 30ml mayonnaise
• 3ml dijon mustard

Method

1. Step 1 — Roast sweet potato
   Preheat the oven to 220C, fan-forced. Line 2 oven trays with baking paper. Cut the unpeeled sweet potatoes into 1cm-thick wedges. Put the sweet potato on a lined tray, drizzle with 3 tsp olive oil, season with salt and pepper and toss to coat. Roast on the lower oven shelf for 25 mins or until tender.
2. Step 2 — Prep ingredients
   Meanwhile, coarsely chop the macadamias. Coarsely chop the parsley leaves and finely chop the stems. Finely chop the capers. Finely grate the zest of half the lemon, then juice the half. Cut the remaining lemon into wedges. Combine the macadamias, lemon zest, half the parsley and 3 tsp olive oil in a bowl.
3. Step 3 — Roast fish
   Put the fish on the remaining lined tray and scatter with 3 tsp pepper and garlic seasoning (see Kitchen notes), turning to coat. Turn the fish skin-side down, then press the macadamia mixture onto the fish. Roast on the upper shelf for 8-10 mins until the crust is golden brown and the fish is cooked through (see Kitchen notes).
4. Step 4 — Make tartare and salad
   While the fish is roasting, combine the capers, remaining parsley, 2 tbs mayonnaise and 1 tsp lemon juice in a bowl and season with salt and pepper. Combine 2 tsp olive oil, 1 tsp lemon juice* and ½ tsp dijon mustard in a large bowl and season with salt and pepper. Add the salad leaves and toss to coat.
5. Step 5 — Serve up
   Divide the fish, sweet potato wedges, salad and lemon wedges among plates. Serve with the tartare sauce and enjoy!
6. Step 6 — Kitchen notes
   Our pepper and garlic seasoning has a mild peppery kick, so reduce the amount if you prefer less heat. ~ Cooking time may vary depending on the size and thickness of the fillets. To test the fish, flake it with a fork; if it comes apart easily, it's cooked.

Allergens

Eier, Sulfit, Macadamia, Fisch, Gluten, Sesamsamen, Sojabohnen, Wheat