Baked fish with crunchy nut topping



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800g frozen hoki or cape hake fish fillets, thawed
1 cup (70g) fresh breadcrumbs
½ cup chopped parsley
¼ cup (35g) macadamias, chopped
grated rind and juice of 1 lemon
2 avocados, sliced
100g snow pea sprouts, trimmed
2 tablespoons olive oil

kJ 2780, fat 48g, sat fat 10g.

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Preheat oven to 210°C or 190°C fan. Line a baking tray with baking paper.

2. Place fish on prepared tray. Combine breadcrumbs, parsley, macadamias and lemon rind and season to taste. Sprinkle over each piece of fish and drizzle with a little oil. Bake for 15 minutes, until fish flakes easily with a fork and is no longer transparent.

3. Meanwhile, toss together avocado and snow pea sprouts. Drizzle with combined oil and lemon juice and season well. Serve with fish.