Barramundi With Macadamia And Lemon Myrtle Crust Recipes

BARRAMUNDI WITH MACADAMIA AND LEMON MYRTLE CRUST

Barramundi with Macadamia and Lemon Myrtle Crust image

I had a very similar dish to this in Northern Queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.

Provided by JustJanS

Categories Fruit

Time 18m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 cup all-purpose flour
salt and pepper
1 egg
1 cup macadamia nuts, ground to breadcrumb consitency
2 teaspoons ground lemon myrtle, leaves (I am going to use fresh lemon thyme instead)
800 g barramundi fillets, cut into 4 portions (Any firm, white, large-flaking fish could be used)
oil (for frying)

Steps:

Season flour with salt and pepper and spread on a plate.
Lightly beat egg in seperate bowl.
Mix ground macadamias and lemon myrtle and transfer to a seperate plate.
Coat barramundi portions in flour, then egg, then roll in nut mix to form a crust.
Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side, depending on thickness of fish, or until crust is golden brown and fish is cooked through.
(A high heat will burn the nuts).
Serve.

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