Macadamia and quinoa crusted barramundi with fennel, apple and citrus salad

Sam Smith of Porch and Parlour, Serves 1


200g Barramundi fillet, with the skin on

1 tablespoon of Mount Zero quinoa

15 individual Macadamia nuts

1 slice of gluten-free bread

1 sprig of fresh coriander, parsley and basil (leaves picked)

1 tablespoon Lime pressed Mount Zero EVOO olive oil

salt and pepper

1 head of fennel

1 green apple

1 orange

1 lime

1 grapefruit


Pre Heat Oven to 180 degrees

Place quinoa in boiling water for 12 mins then strain and allow to cool.

In a food processor blend nuts, bread, herbs, oil and a pinch of salt and peps until all combined without being too fine.

Heat up a non stick fry pan to a high temperature 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. Mix the quinoa and crumb together and place on top of the Barra until covered. 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.

On a mandolin or with a sharp knife, slice fennel and apple into a bowl. Add chopped segments from the grapefruit, lime and orange. Add a touch of mount zero lime pressed ev. olive oil. 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 Barramundi on top of the salad along with a lemon wedge.

Emma Hoareau
Sam Smith, exec 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.

Recipe Ingredients from the Mount Zero Range