Nut-crusted Barramundi & Rosti

Nut-crusted Barramundi & Rosti

By The Weekly  

November 1, 2016

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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.

  • Prep: 25 mins
  • Cook: 20 mins
  • Yields: 4 Servings


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


1Preheat oven to moderate, 180 C. Line an oven trat with baking paper.

2Place nuts, oil, garlic and zest in a small food processor. Pulse until mixture resembles coarse breadcrumbs. Season to taste.

3Place 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.

4Meanwhile, 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.

5In 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.

6In 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

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