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Fish fillets with macadamia nut stuffing
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Prep Time:
55 minutes
Cook Time:
30 minutes
Total Time:
85 minutes
Trout fillets with macadamia nut stuffing: A deliciously unique dish for any occasion.
Ingredients:
  • 150g unsalted butter, chilled
  • 1 small onion, finely chopped
  • 2 bacon rashers, rind removed, roughly chopped
  • 75g soft white breadcrumbs
  • 40.00 ml roughly chopped flat-leaf parsley
  • 1 tsp chopped lemon thyme leaves
  • 100g roasted unsalted macadamia nuts
  • 2 tsp grated lemon rind
  • 1 small egg, beaten
  • 8 skinless trout fillets (ask your fishmonger to prepare them)
  • 250ml white wine
  • 21.00 gm lemon juice
  • Pan-wilted spinach, to serve
Instructions:
  • In a frypan over medium heat, melt 30g of butter until sizzling. Add the onion and cook, stirring occasionally, until softened but not colored, about 1-2 minutes. Then, add the bacon and cook for an additional 2 minutes while stirring.
  • Combine breadcrumbs, herbs, and macadamias in a food processor and blend until coarse. Mix in onion, lemon rind, and egg until combined. Season with salt and pepper to taste.
  • Spread a generous amount of stuffing on top of each fillet, then carefully roll them up to seal in the delicious flavors. Cover with plastic wrap and allow to chill in the refrigerator for 30 minutes to set.
  • Preheat the oven to 180°C for a perfect bake.
  • Grease a baking dish. Unwrap the fish and place it seam-side down in the dish. Drizzle wine over it, then season with salt and pepper. Cover with foil and bake for 15-18 minutes until cooked through.
  • Pour the flavorful cooking juices into a saucepan and bring to a vigorous boil. Reduce until you have around 1/2 cup (125ml) of luscious liquid. Finely chop the remaining butter.
  • Whisk in the butter, one piece at a time, until the sauce thickens. Stir in the lemon juice and season with salt and pepper to taste.
  • For plating, arrange wilted spinach on individual plates, place a stuffed trout fillet on top, and generously drizzle with sauce.

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