I spend a lot of time in the kitchen. So having someone cook for me is an absolute treat. Even more so when the person cooking does it with love and makes something completely delicious. My gorgeous friend Corinne made dinner for me and my kids and made this beautiful fish which is so simple to make and so tasty that I think we will be having it weekly now. I have given rough estimates for ingredients because when I made it, I just put a handful or this and that in the processor. If you don’t like nuts, you can use fresh sourdough breadcrumbs, but you will also need to add a splash of oil. You can add other herbs, chilli or even parmesan if that is to your liking. I used snapper because I wanted to make something that would cook quickly and the fillets were thinner. However, you could use blue eye, barramundi or any other white fish with the same results. The cooking time will vary depending on how thick your fish fillets are.
4 small or 2 large white fish fillets (I used snapper)
a handful of raw macadamia nuts
3 tbspn parsley leaves
good pinch of salt
zest of one lemon
Preheat the oven to 180C. Line a baking tray with silver foil and then baking paper. Place the fish skin side down on the tray. In a small food processor, pulse the nuts, lemon zest, parsley and salt until the nuts are crumbly (I still like them a bit chunky) and the ingredients are mixed. Scatter the macadamia mixture over the fish fillets. Bake for about 15 minutes or until the fish is cooked through. You can test this by flaking the fish with a fork or knife and looking inside to see if it is cooked. Serve with fresh lemon wedges.