This recipe is great for a quick and healthy weeknight meal. Fish is a great source of easily digestible protein and is rich in heart healthy omega-3 fatty acids. All up it this recipe takes about 30 minutes including both prep and cooking time. I love throwing some veggies on the baking tray with the fish to speed the process along even more – vegetables that require only light cooking such as broccoli, bok choi, carrots or cherry tomatoes are perfect for this. Serve with a side salad and a wedge of lime. Et voila! Dinner on the table in a flash.
600g snapper fillets
1 c (approx 150g) raw unsalted macadamia nuts
1/4 c roughly chopped coriander
1 Tbs tamari
1 medium chilli, or 1-2 tsp dried chilli flakes
Preheat oven to 180ºC. Add the macadamias, tamari, coriander and chilli to a food processor or high speed blender and process until the mixture reaches the consistency of fine crumbs. Scrape down the sides as needed and be careful not to over process (you will be left with macadamia butter!). Place the snapper fillets on a lined baking tray. Press macadamia mixture on top of the fillets in an even layer. Bake of 15-20 minutes, or until fish is cooked through.