Method
Heat the oven and start the beans
Heat the oven to 200°C (400°F). Line a rimmed baking sheet with baking paper. Place 400 g of green beans on one side of the sheet, drizzle with half of 30 ml of extra-virgin olive oil, and season with half of 4 g of kosher salt and half of 1 g of black pepper. Toss into an even layer and roast for 5 minutes while you prepare the fish.
05:00Make the macadamia crust
Pulse 70 g of raw unsalted macadamias in a food processor until most pieces are coarse crumbs with a few pea-size bits; do not grind them to a paste. Transfer to a bowl. Add 40 g of panko breadcrumbs (wheat), 15 g of flat-leaf parsley, and the finely grated zest from 1 lemon. Mince 1 garlic clove and stir it in with the remaining 30 ml of extra-virgin olive oil, 4 g of kosher salt, and 1 g of black pepper until the crumbs are evenly moistened. Cut the zested lemon in half and set it aside for serving.
Coat the fish and arrange the tray
Pat 680 g of skinless barramundi fillets dry with paper towels on a separate plate. Spread 30 g of Dijon mustard over the top surface of each fillet, then press the macadamia mixture on firmly. Wash your hands and clean any utensil or surface that touched the raw fish before handling ready-to-eat food. Remove the baking sheet from the oven, turn the beans, and set the fillets crust-side up on the open side of the sheet.
Bake until golden and fully cooked
Return the sheet to the oven and bake for 12 to 15 minutes. Begin checking at 12 minutes: the crust should be golden, and a food thermometer inserted sideways into the thickest part of each fillet must register 63°C (145°F). Transfer the cooked fish to a clean platter. Squeeze half of the prepared lemon over the beans, toss, and serve with the remaining lemon cut into wedges.
12:00
Smart Substitutions
- No barramundi? Use snapper, cod, or another firm white fish in fillets of similar thickness; cook each piece to 63°C (145°F).
- No panko? Use dry white breadcrumbs. The crust will be finer and slightly denser.
- No parsley? Use fresh coriander leaves or chives for a different herb note.
- No Dijon mustard? Use wholegrain mustard and press the crust firmly so it adheres.
Tips and Variations
- Choose fillets with similar thickness so they reach the safe temperature at roughly the same time.
- Stop pulsing the macadamias while distinct pieces remain; their uneven texture creates the best crunch.
- Insert the thermometer from the side so its tip reaches the center of the thickest part without breaking the crust.
What Went Wrong?
- Crust is browning before the fish is ready Lay a loose piece of foil over the topping and continue baking until the fish reaches 63°C (145°F).
- Crust slides off Pat the fish very dry and use a thin, even layer of mustard; too much moisture weakens the coating.
- Green beans are still too firm Move the fully cooked fish to a clean platter and roast the beans for 3 to 5 minutes longer.
- Fillets cook at different rates Rotate the sheet once and check thinner pieces first, removing each fillet as soon as it reaches 63°C (145°F).
Nutrition Estimate
- Fiber: 6 g per serving
- Sodium: 655 mg per serving
Nutrition disclaimer:This recipe is provided for general cooking information only. Nutrition values are estimates and may vary by ingredients, brands, preparation methods, and serving sizes. Check ingredient labels and follow appropriate food-safety practices. This content is not medical, dietary, allergy, or professional food-safety advice.
