Baked Fish with Macadamia Herb Crust

Fish seems to be the least eaten ingredient in our house.  We are not lovers of strong fish at all - hubby likes Flake or Gummy Shark and I will venture to Blue Eye and even Rainbow Trout but strangely we both love the majority of seafoods even the very pungent tastes of oysters and mussels.  Fascinates me really how tastebuds work?

 

Saying this I have realised that we do need to eat more fish rather than the odd piece battered and purchased from a Fish and Chip Chop served with a minimum of chips.

 

I had read this recipe earlier this year and had always kept it in mind for a "fish" dinner.  A few grumbles came from the camp when I suggested and then confirmed we were have fish for dinner this particular night.  Anyhow stubbornly I proceeded with my plans.

 

And to be perfectly honest I am so glad that I did.  Not only was this meal devoured but it was even mentioned again today how good it was.  Tipping I had better put this on the menu again.

 

The crunchy topping made using a combination of wholegrain bread, macadamia nuts, parsley, chives and lemon juice was magnificent - a burst of flavours that exploded yet complimented each other.  The oven baked fish was perfect, so flakey but yet still so juicy and tender. 

 

Served with potato galettes, also easy to make, and a quick salad this dinner was definitely a mid week wonder but would also surprise and please guests as a main in a dinner party.

Baked Fish with Marcadamia Herb Crust

(Recipe sourced from WW Magazine April 2013)

 

Serves: 4

ProPoints per Serve: 11

 

600 grams red-skinned potatoes, unpeeled and thinly sliced

cooking spray

2 x 35 gram slices wholegrain bread, torn into pieces

50 grams unsalted macadamia nuts

2 tablespoons chopped fresh flat-leaf parsley

2 tablespoons coarsely chopped fresh chives

1 1/2 tablespoons lemon juice

1 tablespoon olive oil

salt

freshly ground black pepper

4 x 150 grams firm white fish fillets (I used gummy shark)

Lemon wedges, to serve

Preheat oven to 200 degrees Celsius.  Line 2 large baking trays with baking paper.

Arrange the potato slices on 1 tray in 4 rows, slightly overlapping, to make galettes.  Spray with cooking spray.  Bake for 30 - 35 minutes or until crisp and golden.

Meanwhile, process the bread, macadamia nuts, parsley, chives, lemon juice and oil in a food processor until finely chopped.  Season with salt and freshly ground black pepper.

Press a quarter of the crumb mixture onto one side of a fish fillet.  Place fish on the remaining baking tray and lightly spray with oil.  Repeat with remaining crumb mixtur and fish fillets.

Bake for 12 minutes or until fish flakes easily when tested with a fork in the thickest part.

Divide the potato galettes and fish between serving plates.  Serve with lemon wedges and either steamed vegetables or garden salad.

(Click here for a printable version of this recipe)

Crunchy Nut Chicken

This is such a simple yet wonderfully tasting way to crumb chicken. Not only is it a crunchy topping but it is loved by everyone in our house. The kids love it as it tastes like the cereal, Crunchy Nut Cornflake made by Kellogs, which they have in the morning - I like it because it tastes nice and is once again a recipe that falls under a few of my favourite categories - quick, easy, and weeknight wonder

This meal can be served with a salad or like we have done with roasted cherry tomatoes and Cauliflower Au Gratin (Cauliflower Cheese). But in my opinion although this is such an easy recipe I am sure that if served at a dinner party it would definitelymake an impression on your dinner guests.

Crunchy Nut Chicken
(Recipe adapted from Symply To Good To Be True # 2)

Serves: 4

ProPoints per serve: 9
Points per serve: 4.5

4 x 125 gram chicken breasts, skin removed
2 cups cornflakes
1/3 cup macadamia nuts, finely chopped
1/2 teaspoon chicken stock powder
1 egg
1/4 cup skim milk
cooking spray

Preheat oven to 180 degrees Celsius.

Place each chicken fillet between baking paper and using a meat mallet flatten chicken breast until an even thickness.

Place cornflakes in a plastic bag and using a rolling pin crush finely. Add nuts and stock powder into the bag and shake to combine. Pour out onto a plate.

In a bowl mix together egg and milk until well combined.

Dip flattened breats in egg mixture and then coat in the crumb mixture.

Place on a baking tray that has been lined and coated with cooking spray. Coat the chicken fillets with cooking spary and bake for 25 - 30 minutes or until cooked and coating is golden.

(click here for a printable version of this recipe)