This Macadamia-Crusted Barramundi pairs delicate Australian white fish with a crunchy, buttery macadamia crust, bringing out a delightful contrast of textures and flavors. Served with a zesty citrus salad, this dish is perfectly complemented by ALTINA Finger Lime Sauvignon Blanc, a refreshing non-alcoholic wine infused with native Australian finger lime for a crisp, herbaceous finish. Whether you're hosting a dinner party or enjoying a laid-back meal at home, this pairing is an elegant and delicious way to elevate your dining experience.
Servings: 4 | Prep Time: 15 minutes | Cook Time: 15 minutes
Ingredients:
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4 x 150g barramundi fillets (skinless, boneless)
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¾ cup macadamia nuts, finely chopped
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½ cup panko breadcrumbs
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2 tbsp parsley, finely chopped
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1 tsp lemon zest
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1 tbsp olive oil
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1 tbsp unsalted butter, melted
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1 tbsp Dijon mustard
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1 tsp honey
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½ tsp garlic powder
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Salt & pepper, to taste
Instructions:
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Preheat oven to 200°C (fan-forced). Line a baking tray with parchment paper.
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In a bowl, mix chopped macadamias, panko breadcrumbs, parsley, lemon zest, olive oil, and melted butter.
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In another small bowl, whisk together Dijon mustard, honey, garlic powder, salt, and pepper.
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Brush the mustard mixture over the top of each barramundi fillet.
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Press the macadamia mixture onto the fish to form an even crust.
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Bake for 12-15 minutes or until the crust is golden and the fish flakes easily.
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Serve immediately with a fresh green salad, roasted veggies, or a citrus dressing.
