Baked fish with macadamia herb crust
- Total Time
These fish fillets are baked on a bed of potato slices and topped with crunchy macadamia nuts, parsley and chives. Delicious!
red skin potato600 g, thinly sliced
wholegrain bread2 slice(s), torn into pieces
raw macadamias50 g, unsalted
fresh flat-leaf parsley2 tbs, coarsely chopped
fresh chives2 tbs, coarsely chopped
lemon juice1 ½ tbs
olive oil1 tbs
Ling, raw600 g, (4x150g fillets)
Lemon1 medium, wedges to serve
oil spray2 x 3 second spray(s)
- Preheat oven to 200°C. Line 2 large baking trays with baking paper. Arrange the potato slices on 1 tray in 4 rows, slightly overlapping, to make galettes. Lightly spray with oil. Bake for 30-35 minutes or until crisp and golden.
- Meanwhile, process the bread, macadamia nuts, parsley, chives, lemon juice and oil in a food processor until finely chopped. Season with salt and freshly ground black pepper.
- Press a quarter of the crumb mixture onto one side of a fish fillet. Place fish on remaining baking tray and lightly spray with oil. Repeat with remaining crumb mixture and fish fillets. Bake for 12 minutes or until the fish flakes easily when tested with a fork in the thickest part.
- Divide the potato galettes and fish between serving plates. Serve with lemon wedges. Steamed baby carrots and green beans.