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Preheat oven to 200C. Place the macadamias, breadcrumbs, lemon rind, dill and pepper in a food processor and process until finely chopped and fully combined. Transfer mixture to a large bowl.
Dust each of the blue eye fillets in the flour and dip into the egg wash (this is best done one at a time). Press fish into the macadamia mixture, pressing firmly to ensure they are coated well.
Place the crust coated fish on a baking tray lined with non stick baking paper and refrigerate for 10 minutes.
Bake the fish for 15 minutes or until cooked through when tested with a fork. Serve fish with steamed vegetables.
Energy 2300kJ (550kcal), Protein 44g, Total fat 24g, Saturated fat 4g (17% of total fat), Monounsaturated fat 17g, Polyunsaturated fat 2g, Carbohydrates 34g, Fibre 13g, Sodium 450mg