Barramundi With Macadamia And Lemon Myrtle Crust

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I had a very similar dish to this in northern queesland. It was made with wild barramundi (much nicer than farmed) and came over an artichoke and semi-sundried tomato cous cous with lime wedges on the side.

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Steps

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Season flour with salt and pepper and spread on a plate.

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Lightly beat egg in seperate bowl.

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Mix ground macadamias and lemon myrtle and transfer to a seperate plate.

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Coat barramundi portions in flour , then egg , then roll in nut mix to form a crust.

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Place a frying pan over a medium heat with a little oil and cook barramundi for 3-4 minutes on each side , depending on thickness of fish , or until crust is golden brown and fish is cooked through.

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Serve.

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Ingredients

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all-purpose flour, salt and pepper, egg, macadamia nuts, ground lemon myrtle, fillets, oil