Macadamia-Crusted Coral Trout
Succulent coral trout fillets topped with a crunchy golden macadamia, herb, and lemon crust. Baked until flaky and tender.
- Prep
- 15 min
- Cook
- 15 min
- Total
- 30 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 485 kcal
Equipment
- •Baking tray
- •Baking paper
- •Food processor
- •Chef's knife
- •Small mixing bowl
Nutrition
Per serving, approximate
- Calories
- 485 kcal
- fat
- 33 g
- carbs
- 10 g
- fibre
- 3 g
- protein
- 38 g
- calories
- 485 kcal
Instructions
- 1
Preheat your oven to 200 degrees C fan-forced.
- 2
Line a baking tray with baking paper.
- 3
Pulse the macadamias in a food processor until crushed into coarse, gravel-sized pieces.
- 4
Mix the crushed nuts, breadcrumbs, softened butter, lemon zest, parsley, and dill in a bowl.
- 5
Season the crumb mixture with half the sea salt and black pepper.
- 6
Pat the coral trout fillets dry with paper towels.
- 7
Place the fillets on the baking tray and season lightly with remaining salt.
- 8
Brush the top of each fillet with a thin coat of Dijon mustard.
- 9
Press the macadamia mixture firmly and evenly onto the top of each fillet.
- 10
Drizzle the tops lightly with olive oil.
- 11
Bake for 12 to 14 minutes until the crust turns golden brown and fish flakes gently.
- 12
Rest for two minutes on the tray, then serve immediately with lemon wedges.
Chef's tips
Pulse the macadamias in brief bursts so they do not release their oils and turn into butter. Coral trout is a lean, sweet fish that cooks fast, so test for doneness with a gentle press at the 12-minute mark.
Ingredient substitutions
- coral trout fillets → red emperor, barramundi, or snapper fillets
- panko breadcrumbs → gluten-free breadcrumbs or extra crushed macadamias
Storage
Store leftover cooked fish in an airtight container in the fridge for up to one day.
Reheating
Reheat gently in an oven preheated to 160 degrees C for 8 minutes to re-crisp the nut crust without drying out the fish.
Common mistakes to avoid
- •Grinding macadamias too finely into an oily paste instead of leaving crunchy nibs.
- •Overcooking the delicate reef fish until dry and rubbery.
- •Skipping the mustard layer, which prevents the nut crust from sticking to the fillet.
Serving suggestions
Cooked Macadamia-Crusted Coral Trout?
Sign in to save this recipe to a collection. Bookmarking works without an account — it stays on this device.
Sign in for collectionsSimilar recipes
Dishes with the same spirit, spice level and course.
Recipes using similar ingredients
Use what you already bought for this recipe.
