Delicious February 2011. gluten free
Serves 4
2cups (300g) unsalted macadamias
1 garlic clove, chopped
Frayed zest and juice of 1lemon, plus wedges
2 tbs extra virgin olive oil
1/2 bunch flat leaf parsley and chives
4x 160g skinless barramundi fillets
50g mixed salad leaves
Steps:
Heat oven to 200C and line tray with baking paper.
Place nuts, garlic, Zest, half the juice and 1tbs oil in small food processor and whiz to course paste. Transfer to bowl and season. Finely cop 2tbs each of parsley and hives and stir in. Place fish on tray an press nut mixture onto top. Bake for 15-20 minutes until crust is golden and fish is opaque.
Pick remaining parsley leaves and halve chives. Toss with salad leav, remaining oil and lemon juice. Season, then serve with fish and lemon wedges.
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