Macadamia coated fish with lemon spinach

Coating fish with macadamia nuts turns a weeknight meal into a real treat.


4 firm white fish fillets

190g crushed macadamia nuts

1tbps chopped fresh dill

300g baby spinach

1tbsp olive oil

1 lemon

20g butter

1 crushed garlic clove


  1. Preheat oven to 180°C and line a baking tray with non-stick baking paper. Zest the lemon and cut it in half and remove the seeds before reducing.
  2. Mix together crushed macadamia nuts, lemon zest, garlic, dill and oil and season with salt and pepper.
  3. Place fish on the baking tray and divide macadamia nut mixture between the fillets, pressing down firmly to make sure they are coated.
  4. Bake for 8 to 10 minutes until fish flakes when tested with a fork in its thickest part.
  5. While the fish is baking, melt the butter in a frying pan over medium-high heat. Add lemon juice and spinach and cook for 1 to 2 minutes until spinach wilts.
  6. Divide spinach between four plates and top with the fish.

Serves 4

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