Macadamia & lemon crusted barramundi with watercress, coconut mash & rocket - Bianca Monley
Indulge in a tropical twist with coconut mashed potatoes, fresh watercress, crunchy macadamia rice puffs atop baked fish—served with a zesty lemon slice.
Ingredients
- 1.50 kg peeled potatoes
- 200 ml lite coconut milk
- 100 g watercress
- 150 g macadamia nuts
- ½ cup puffed rice
- 1.50 kg barramundi, portioned
- 10 lemon slices
- 10 lemon wedges
- Salt & pepper
- 400 g rocket
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