Macadamia-crusted fish with asparagus and green beans
A delicious melt-in-your mouth fish with a tasty crust is perfect for a healthy and nutritious weeknight.
2 tablespoons olive oil
4 x 180g skinless blue-eye fillets
1 cup (150g) roasted macadamia nuts, roughly chopped
1 tablespoon finely chopped tarragon (If you do not have tarragon parsley could be used instead).
Preheat the grill to medium-high. Heat oil in a large frypan over medium-high heat. Season fish all over with salt and pepper. Cook for 3 minutes each side until just cooked. Transfer to a lined baking tray
Meanwhile, combine nuts, herbs and garlic in a bowl. Evenly spread 1 teaspoon macadamia butter over the top of each fillet, then top with nut mixture, pressing down well to coat. Place under grill for a further 1-2 minutes until golden. Serve fish with vegetables and lemon wedg