Recipe from Matt Clark, professional chef, author, freelance writer, and culinary consultant in Perth, Western Australia. You can view Matt's delicious cooking site, http://www.culinarymadness.com
The combination of macadamia nuts and oranges are an old favourite. This crust adds a fresh, sweet nutty dimension to the fish and is complimented well with the lemon butter sauce adding some extra moisture with a tartish finish.
Ingredients:
1/2 cup crushed macadamia nuts
1/4 cup bread crumbs
rind of 1 orange, finely grated
juice of half the orange
2 Tablespoon melted butter
1 teaspoon parsley, chopped finely
1 teaspoon salt
4 Barramundi fillets skinned and cleaned
Preparation:
Mix all ingredients together except butter and orange juice.
Now add the butter and juice and combine well.
The mix should be able to hold together when pressed without being too wet.
Press firmly onto the fish fillet and mould into a generous covering.
Pre-heat oven to 180ºC. Place the fish onto a baking tray and bake for 10-15 minutes.
Serve with a nice salad and lemon butter sauce.
Lemon Butter Sauce
1/4 cup white wine
1 Tablespoon fresh lemon juice
1 cup cream
150g butter, diced
Place wine, lemon juice and cream in a saucepan and bring to the boil.
Reduce to a slow simmer and cook until liquid is half the original volume.
Remove from heat and whisk in the butter until well combined.
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