macadamia & quinoa-crusted barramundi with fennel, apple & citrus salad
Sam Smith, executive chef and owner of the Porch and Parlour - cafe, bar, restaurant and haunt of the Bondi Hipsters, shares a recipe from a menu dish with a focus on Australian ingredients.
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Sam Smith, Porch and Parlour
Directions
Preheat Oven to 180 degrees Celsius.
In a food processor, blend together all the crust ingredients except quinoa until coarsely combined.
Mix the cooked quinoa and crumb together, then set aside.
Heat up a non stick frying pan with a little olive oil and gently sear the barramundi skin down until crispy and golden.
Lay the Barramundi on a small tray covered with greaseproof paper, skin side up. Place the quinoa and breadcrumb mixture on top of the fish. Keep it loose without packing it down, needs to be about an even centimetre of crumb covering the fish.
Place in oven for 9 minutes, or until fish is cooked through.
Fennel, Apple & Citrus Salad
Roughly chop the segments from the grapefruit, lime and orange and toss with a drizzle of Lime Pressed EVOO, salt and pepper. The citrus in the segments combined with the olive oil will act as a dressing.
Place lightly and neatly in the centre of a bowl or plate. Lastly place the barramundi on top of the salad along with a cheek of lemon.
