Nut-crusted Barramundi & Rosti

This nut-crusted barramundi brings in a new textural element to baked fish. Serve with crispy rosti, asparagus and sauce for an all-rounded family meal.

Yield: 4 Servings
Prep Time: 25 mins
Cook Time: 20 mins
Difficulty Level: 1/5

Ingredients

• 1 cup macadamia nuts
• 2 tbsps olive oil
• 1 clove garlic, crushed
• 1 lemon, grated zest, juice
• 4 x 200 g barramundi (or other firm white fish)
• 1 large potato, scrubbed
• 1 celeriac peeled, quartered
• 50 g butter
• 300 ml thickened cream
• 2 tbsps tarragon
• Steamed asparagus, to serve

Steps

01. Preheat oven to moderate, 180 C. Line an oven trat with baking paper.

02. Place nuts, oil, garlic and zest in a small food processor. Pulse until mixture resembles coarse breadcrumbs. Season to taste.

03. Place potato and celeriac in a saucepan of cold water. Bring to boil, remove from heat. Cover with a tight lid, set aside 10 mins. Drain well, cool. Peel potato.

04. Meanwhile, place fish on tray. Divide nut mixture among fish and press down firmly. Bake 8-10 mins until fish flakes easily when tested with a fork in the thickest part. Grate potato and celeriac into a bowl and season to taste. Mix well.

05. In a large frying pan, heat butter on high. Place 1/3 cup measures of mixture into pan, flattening with a spatula. Cook 2-3 mins until golden. Turn and cook 1-2 mins. Drain on paper towel. Repeat with remaining mixture.

06. In a small saucepan, bring cream to boil on high. Stir in lemon juice and tarragon. Simmer 2-3 mins until slightly thickened. Serve fish with rosti, asparagus and sauce.

TIP: Use any greens of choice. You can also replace macadamias with almonds or hazelnuts.Photo Credit: James Moffatt/Bauer