Macadamia Crusted Barramundi

Ingredients

• 2 1/2 cups roasted macadamia
• 1 1/2 cups fresh breadcrumbs
• 2 eggs, lightly beaten
• 2 tsp water
• 4 x 180g barramundi fillets
• 1/4 cup olive oil
• lemon wedges, to serve
• aioli (see note), to serve
• salad leaves, to serve

Method

1. Process nuts (2 1/2 cups roasted macadamia) and breadcrumbs (1 1/2 cups fresh breadcrumbs) in a food processor to fine crumbs. Remove to a shallow dish. Season with salt and pepper.
2. Lightly beat eggs (2 eggs, lightly beaten) and water (2 tsp water) together in a shallow dish. Dip both sides of fish fillets (4 x 180g barramundi fillets) into egg mixture. Coat with breadcrumb mixture, pressing on with your fingertips. Transfer to a plate. Cover with plastic wrap. Refrigerate for 20 minutes.
3. Heat oil (1/4 cup olive oil) in a non-stick frying pan over medium heat. Cook fish for 3 to minutes each side or until golden.
4. Serve fish with lemon (Lemon wedges, to serve), aioli (aioli (see note), to serve) and salad (Salad leaves, to serve).