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“Curtis Stone recipe.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • For the crust
  • 12 cup macadamia nuts
  • 12 cup dried breadcrumbs
  • 1 tablespoon parsley, roughly chopped
  • 1 tablespoon chives, chopped
  • 4 tablespoons butter, softened
  • For the fish
  • 1 tablespoon olive oil
  • 4 (170 g) barramundi fillets, skin removed

Directions

  1. Preheat oven to 200°C
  2. Combine all ingredients for the crust in a food processor and pulse until a rough crust forms, the macadamia nuts should still be quite chunky.
  3. Season to taste with salt and pepper and reserve.
  4. Heat a large nonstick sauté pan over medium high heat and add the olive oil to the pan.
  5. Season the fillets on both sides with salt and pepper and place in the pan flesh side down (side opposite where skin was) and cook for 1 to 2 minutes or until light golden brown.
  6. Using a thin flat spatula gently flip fish over and divide the crust evenly among the top of each fish in an even layer.
  7. Transfer entire pan to the oven and bake for 4 to 5 minutes or until the fish is just cooked through and the crust is light golden brown.
  8. Remove fish from oven and serve immediately with either a light salad or sautéed vegetables.

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