2 pieces Tassal barramundi, skin on
1 cup macadamias, chopped
1 cup breadcrumbs
1 cup butter
1/4 cup fresh parsley, chopped
1 Tbs fresh oregano, chopped
1 small garlic clove, crushed
Zest of 2 lemons
Salt and pepper
To serve:
250 g rocket
1 lemon
2 Tbs aioli or mayonnaise
Preheat oven to 200 C (180 C fan-forced).
In a food processor, place macadamias, nuts, breadcrumbs, butter, parsley oregano, garlic, salt, pepper and lemon zest. Process for 15 minutes until smooth and combined.
Transfer butter mixture onto a large sheet of parchment paper, place another sheet on to then using a rolling pin roll out until 2-3 mm thick. Once the butter mixture is rolled out, place in the fridge for 20 minutes until set.
Remove top layer of paper and place both pieces of barramundi side by side on top of the butter, using a sharp knife cut to size.
Flip the fish butter side up on a baking tray lined with baking paper and bake at 200 C for 15 minutes until golden and flaky.
Serve with fresh rocket, aioli and a lemon cheek.
Credits: Tassal Seafood
Photo Credits: Tassal Seafood
