Today’s catch is a take on a recipe Himself brought home from work this week. It came from the In-flight magazine – hence we named it REX Fish.
We all know I’m not a fish fan, so we used the Monkfish fillets that I liked so much the last time we cooked them. You can find that great recipe HERE. For this recipe, any firm white fish will do.
YOU WILL NEED:
1/2 Bunch fresh mint
150g Macadamia Nuts
Zest of 1 x Lemon
200g Fresh Breadcrumbs
2 x Fillets of firm, white fish.
THE HOW TO:
Preheat your oven to 200Degrees C
Line an oven tray with baking paper and set aside.
Zest your lemon using a tester or vegetable peeler
In a food processor (just to make it quick and easy – you could chop it all by hand but really – who could be bothered??!!) chop together your nuts, breadcrumbs, mint and lemon zest.
Lay your fish on the baking tray and cover with the crumbly mixture. You want to pile it as high as it can go on top.
Pop into your oven and bake for approx 15-20mins.
Serve with your choice of great salad and enjoy!
Leftover crumbs mixture can be frozen and used again!! Imagine that for a super quick meal?!!
