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Macadamia Crusted Fish
30 people liked
This delicious recipe is sure to impress, despite being quick to make and only having a few ingredients! You can halve the cooking time by using an air fryer – simply cook the chips for 5-7 minutes, and then add the fish and cook for a further 5-7 minutes depending on the thickness of the fish.
2
Serves
0
Serves of Fruit
(Per Serve)
4.7
Serves of Vegetables
(Per Serve)
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INGREDIENTS:
- 1 sweet potato, cut into chips
- 2 tablespoons olive oil
- 1 tablespoon mixed herbs
- 1 teaspoon garlic, minced
- ¼ cup macadamias, finely chopped
- ¼ cup fresh parsley, finely chopped
- 1 lemon, zested and juiced
- Cracked pepper, to taste
- 2 fresh fish fillets, or thawed frozen fish
- 2 cups mixed salad leaves
METHOD:
- PREHEAT oven to 180°C. Line a baking tray with baking paper.
- TOSS sweet potato chips in 1 tablespoon of olive oil and mixed herbs, and place on lined baking tray.
- TRANSFER tray of sweet potato chips to the oven. After baking chips for 10 minutes, remove from the oven and make space on the tray for the fish fillets.
- COMBINE remaining 1 tablespoon of olive oil, garlic, macadamias, parsley, lemon zest, half the lemon juice, and pepper in a small bowl.
- COAT fish fillets with macadamia crust mix and transfer to the tray with the sweet potato chips.
- BAKE fish and chips in the oven for another 10-15 minutes, or until cooked to your liking.
- TOSS salad leaves in remaining lemon juice.
- SERVE fish and chips with salad leaves on the side.
RECIPE NOTES:
You could substitute the macadamias in this recipe for unsalted cashews or pepita seeds.
NUTRITION: Per Serving
2545
kJ
33.85g
Fat
5.21g
Sat. Fat
33.15g
Carbs
13.94g
Sugars
11.2g
Fibre
37.09g
Protein
164.6mg
Sodium
NUTRITION: Per 100 grams
514
kJ
6.83g
Fat
1.05g
Sat. Fat
6.69g
Carbs
2.81g
Sugars
2.26g
Fibre
7.48g
Protein
33.2mg
Sodium
