Citrus and Macadamia Crusted Barramundi

WITH Macadamia Oil

Serves 4
Complexity – simple
20 minutes prep
10 minutes cook

Ingredients

Salad

Dressing

Garnish

Method

  1. Combine breadcrumbs, macadamia nuts, Plenty Macadamia Oil, parsley, dill, ½ teaspoon of sea salt and lemon zest into a bowl and stir to combine. Pour onto a flat plate and set aside.
  2. Preheat the grill setting in your oven to around 180°C.
  3. On the stovetop, in an oven proof grill pan, heat extra Plenty Macadamia Oil, ready for the Barramundi. Dip the top of each Barramundi piece into whisked egg whites and then dip into crumbing mix. Immediately add to the pan and cook for about two minutes to caramalise the bottom of the fish.
  4. Remove pan from stovetop and place into oven under preheated grill. Cook for around 8 minutes, or until the fish is just cooked and the crumb is nice and golden (note – we used pumpkin bread, which added to the golden crumb. Experiment with your favourite flavour bread).
  5. While the fish is cooking, mix salad ingredients of fennel bulb, radish and watercress loosely in a large bowl. In a separate bowl, whisk together dressing ingredients of Plenty Macadamia Oil, verjuice, garlic and salt. Whisk until well blended and then add dill and cracked pepper to taste.
  6. When you’re ready to plate and serve the fish, dress the salad and serve together with drizzles of dressing and a lemon wedge for extra bite!
  7. Garnish with any green sides you like! We chose grilled zucchini flowers, simply grilled for two minutes on either side in a little more Plenty Macadamia Oil over a medium heat, drizzled with extra macadamias, dill and dressing.
TIPS
  1. This method will give you a rustic, no-fuss finish to the crumbed fish, each bite will have loads of texture. But if you’re keen for a quicker option, rather than chopping the crumbing ingredients individually, add them to a food processor altogether and blitz until mix resembles coarse breadcrumbs.
  2. Small fennel bulbs are a little sweeter and more delicate on the plate than large, but if you can’t find them, a large one will do just fine.
  3. If you can’t get Barramundi, any firm fleshed white fish will be just fine.
  4. Make extra dressing and drizzle over breakfast eggs.

You can find a selection of our
“everyday gourmet” oils at WOOLWORTHS.

BONUS RECIPE

Herb Chicken with Macadamia Oil and Lemon Vinaigrette

SERVED WITH RICE PILAFF AND BROCCOLINI

Roast Chicken Supreme

Serves 4
Complexity – simple
15 minutes prep, 1-24 hour marinate
20 minutes cook

Ingredients

Marinade

Pilaff

Method

  1. Preheat your oven to 180°C.
  2. Combine all herb salsa ingredients together in a bowl and mix well. Reserve half the mixture for later and mix half with the chicken pieces in a covered container or snap lock bag. Place in refrigerator for 30 mins to a maximum of 2 hours. (Any longer than this and the meat will toughen).
  3. Once the chicken has marinated to your satisfaction, heat a non-stick or cast iron pan on the stove with a swirl of Macadamia oil. Brown the chicken on both sides.
  4. Get the pilaff started. Soften shallots in a pan with oil and butter. Add the rice. Coat with oil and butter and then add all the stock. Turn it right down and put the lid on. Bring to boil and reduce to simmer. Cook for about 20 minutes. Remove from heat, fluff with a fork. You can rest it for a few minutes before you serve.
  5. Somewhere not too long after starting to tend to the pilaff, above, you will need to put the chicken on the oven dish in a pre-heated 180 degree oven for 15 minutes. Hint: Time it so you put the chicken in the oven while you are cooking the pilaff so that the chicken has time to rest for a few minutes but all is ready to plate when the pilaff is done. Add parsley at the end and season with pepper and salt to taste.
  6. When the rice is nearly cooked, blanch some stalks of broccolini or other fresh vegetable should you wish.
TIPS
  1. Serve the chicken whole or sliced on a bed of pilaff with some broccolini artfully placed. Spoon some of the chopped herb vinaigrette over the chicken.  
  2. To check the texture of the pilaff, it should be cooked but the rice grains should not be too soft. There should be luscious movement when you stir the rice, but not gluggy and clumped!

You can find a selection of our
“everyday gourmet” oils at WOOLWORTHS.

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