Add some crunch to your weeknight fish dinner with this speedy macadamia crumb.
2 tablespoons olive oil
4 x 180g seabass fillets
1 cup (150g) Farm Fresh Nuts Dry Roasted Macadamia Nuts Salted , roughly chopped
1 tablespoon finely chopped tarragon (see note)
1 tablespoon finely chopped flat-leaf parsley
1 large garlic clove, crushed
1 tablespoon macadamia butter (see note)
Blanched asparagus, to serve
Green beans, steamed, to serve
Lemon wedges, to serve
Preheat the grill to medium-high. Heat oil in a large frypan over medium-high heat. Season fish all over with salt and pepper. Cook for 3 minutes each side until just cooked. Transfer to a lined baking tray.
Meanwhile, combine nuts, herbs and garlic in a bowl. Evenly spread 1 teaspoon macadamia butter over the top of each fillet, then top with nut mixture, pressing down well to coat. Place under grill for a further 1-2 minutes until golden. Serve fish with vegetables and lemon wedges.