For a dish that’s simple to make but feels a little bit special, this macadamia-crusted flathead from WIRFAB Leader, Cara Cummings, is a guaranteed favourite. Toasted macadamias, fresh herbs and lemon zest create a golden, crunchy topping that pairs perfectly with sweet flathead fillets — ideal for a quick weeknight dinner or a crowd-pleasing weekend meal.
Ingredients
(serves four)
8 Flathead tails
Crumb mix
1 cup raw macadamias
1 tbsp oregano leaves
1 tbsp parsley leaves
1 tbsp thyme leaves
Zest of ½ a lemon
1 tbsp Vegetable oil
1 tbsp Sea salt flakes
Method
1. Brown the macadamias in a dry hot frypan till they are nicely toasted.
2. Place the crumb mix ingredients into a blender or food processor and blitz to form a wet crumb consistency
3. Season the flathead with salt
4. Drizzle the oil into a baking dish, add in the fish and toss to coat the fillets in the oil. Present the fillets side by side ready to coat.
5. Using a fork, take some of the crumb mix and press on top of each flathead fillet, creating a 1-2cm topping.
6. Place into a pre heated oven at 200 degrees and cook 10-12 minutes till the crumb has browned and has crunch.
Enjoy while hot!
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Find more seafood recipes from our WIRFAB Leaders in our resources section.
Learn more about fishing in Victoria via the Victorian Fisheries Authority Rec Fishing Guide.