Macadamia-crusted fish with asparagus and green beans

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.

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