Name: Macadamia-crusted fish with asparagus and green beans
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 1
Ingredients: 36.40 gm olive oil; 4 x 180g skinless blue-eye fillets; 150g macadamia; 20.00 ml finely chopped tarragon (see note); 20.00 ml finely chopped flat-leaf parsley; 1 large garlic clove, crushed; 20.00 gm macadamia butter (see note); Blanched asparagus, to serve; Green beans, steamed, to serve; Lemon wedges, to serve

Macadamia-crusted fish with asparagus and green beans

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Prep Time:
5 minutes

Cook Time:
10 minutes

Total Time:
15 minutes

Elevate your weeknight fish dinner with a quick and crispy macadamia crumb.

Ingredients:

36.40 gm olive oil
4 x 180g skinless blue-eye fillets
20.00 ml finely chopped tarragon (see note)
20.00 ml finely chopped flat-leaf parsley
1 large garlic clove, crushed
20.00 gm macadamia butter (see note)
Blanched asparagus, to serve
Green beans, steamed, to serve
Lemon wedges, to serve

Instructions:

Preheat the grill to medium-high. In a large frypan over medium-high heat, heat oil. Season fish generously with salt and pepper. Sear each side for 3 minutes until perfectly cooked. Place on a baking tray lined with parchment paper.
Combine nuts, herbs, and garlic in a bowl. Spread 1 teaspoon of macadamia butter evenly over each fillet. Top with nut mixture, pressing down firmly to coat. Grill for an extra 1-2 minutes until golden. Serve fish with vegetables and lemon wedges.

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