Macadamia and coconut crumbed fish | New World
The macadamia and coconut crust on this fish fillet adds a delicious and nourishing twist! Tip: we recommend oven baking the fish to keep the coating intact and to prevent it from burning.
Ingredients
- 70g Pams Macadamia Nut Pieces, chopped
- 3/4 cup Pams Thread Coconut
- 3/4 cup Pams Panko Breadcrumbs
- 4 white fish fillets e.g. terakihi, snapper
- ½ cup Pams Flour, seasoned with salt and pepper
- 1-2 eggs, lightly whisked (we recommend Pams Free Range)
- 1 tablespoon Pams Pure Olive Oil
- 2 handfuls Pams Mesclun Salad
- ½ Pams Avocado, chopped
- 2 Pams Spring Onions, sliced
- ½ red capsicum, finely chopped
- 3 tablespoons Pams Extra Virgin Olive Oil
- 1 tablespoon Pams Cider Vinegar
- ½ teaspoon Pams Wholegrain Mustard
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