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Macadamia crusted fish Recipe

Australian · Main course · 25 min total

This macadamia-crusted fish features a crunchy, buttery nut coating over tender white fish fillets, baked to perfection for a quick and elegant weeknight dinner.

Ingredients

• 4 (6 oz each) white fish fillets (such as cod, halibut, or snapper)
• 1/2 cup macadamia nuts, finely chopped
• 1/4 cup panko breadcrumbs
• 2 tablespoons grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon garlic powder
• 2 tablespoons butter, melted
• 1 tablespoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon olive oil

Instructions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease.
2. In a shallow dish, combine chopped macadamia nuts, panko, Parmesan, salt, pepper, and garlic powder.
3. In a small bowl, whisk together melted butter, Dijon mustard, and lemon juice.
4. Brush each fish fillet with the butter-mustard mixture on both sides.
5. Press each fillet into the nut mixture, coating both sides evenly. Place on prepared baking sheet.
6. Drizzle olive oil over the coated fillets.
7. Bake for 12-15 minutes, until fish flakes easily with a fork and crust is golden brown.
8. Serve immediately with lemon wedges if desired.

Tips

• For extra crunch, toast the macadamia nuts in a dry pan before chopping.
• Serve with a side of steamed vegetables or a fresh salad.
• Leftovers can be stored in the refrigerator for up to 2 days; reheat in the oven to maintain crispiness.

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