Pan-Fried Barramundi with Lemon Myrtle and Toasted Macadamias- 2 pieces wild Barramundi, approximately 150g-180g, skin off
- � teaspoon ground lemon myrtle mixed with � teaspoon sea salt
- 1-2 tablespoons macadamia oil
- 20g butter
- 40g (� cup) unsalted macadamias
Rub the lemon myrtle/salt mixture over both sides of the barramundi. Leave to stand 10-15 minutes. Heat the oil and butter in a non-stick pan and cook the fish 3-4 minutes on each side or a little longer depending on thickness.
Remove fish to a warm platter. Toss the macadamias in the hot oil until just golden. Drain the nuts on paper towels and chop roughly. Serve the fish with wilted spinach, roasted halved tomatoes and crispy roast potatoes. Serves 2.
� Recipe & photo courtesy of Australian Macadamia Society
Remove fish to a warm platter. Toss the macadamias in the hot oil until just golden. Drain the nuts on paper towels and chop roughly. Serve the fish with wilted spinach, roasted halved tomatoes and crispy roast potatoes. Serves 2.
� Recipe & photo courtesy of Australian Macadamia Society
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