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.

  • 40 mins cooking
  • Serves 4
  • Print


  • ¾ cup (120g) brazil nuts
  • ¼ cup (20g) natural flaked almonds
  • 2 teaspoons finely grated fresh ginger
  • 2 teaspoons finely grated lime rind
  • 4 x 180g skinless barramundi fillets
  • 100 grams sugar snap peas, trimmed
  • micro herbs, to serve (optional)
Spiced kumara wedges
  • 3 small kumara (orange sweet potato) (750g), cut into thin wedges
  • 2 teaspoons red curry paste
  • 2 teaspoons light brown sugar
Coconut dressing
  • ½ cup (125ml) coconut cream
  • 2 tablespoons lime juice
  • 1 tablespoon fish sauce
  • 2 teaspoons light brown sugar (or coconut sugar)
  • 1 fresh long red chilli, seeded, chopped finely


  • 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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