Dinner ideas

Nut-crusted barramundi with spiced kumara wedges

This gluten free nut-crusted fish and sweet potato chips with coconut dressing is the ideal homemade takeaway for a healthy week night dinner.


Spiced kumara wedges
Coconut dressing


1.Preheat oven to 200°C/400°F. Line an oven tray with baking paper.
2.Place brazil nuts, almonds, ginger and rind in a food processor; pulse until mixture forms a chunky paste.
3.Make spiced kumara wedges. Combine kumara, curry paste and sugar; spread on a baking-paper-lined oven tray. Bake for 30 minutes, turning halfway, until tender.
4.Place fillets on oven tray; season. Press nut mixture evenly on each fillet. Bake fish alongside kumara for 10 minutes or until crust is golden brown.
5.Meanwhile, place sugar snap peas in a colander in the sink; pour boiling water over peas. Drain well; refresh under cold running water.
6.Make coconut dressing. Combine ingredients in a small jug.
7.Serve fillets topped with micro herbs and dressing, sugar snap peas and kumara wedges.

Recipe is best made just before serving.


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