Fish crumbles

Tamara West

Ingredients

1 bag	Baby spinach
1 Tbsp	grated lemon zest
½ cup	Macadamia nuts, gound (Main)
½ cup	Breadcrumbs
½ cup	Finely grated parmesan
4	Snapper fillets (Main)
2	Tomatoes, sliced
1 Tbsp	Chopped flat-leaf parsley, or other fresh herbs

Directions

1. Steam some baby kale or spinach (1 bag will serve 4). Cool and squeeze dry.
2. Roughly chop and season with lemon zest and fresh pepper.
3. Make a crumb with equal parts ground macadamia nuts, fresh or panko breadcrumbs and finely grated parmesan.
4. Cut skin-on snapper fillets into similar-sized portions and season with sea salt flakes and freshly ground pepper.
5. Line a baking tray with baking paper and arrange small beds of spinach/kale on it. Top with fish and sliced tomatoes. Sprinkle with chopped herbs of your choice and some of the crumb mix.
6. Drizzle with a little olive oil and bake in a hot oven for 8-10 minutes or until fish is just cooked through. Serve with lemon wedges.

More of Warren's fast fish dishes

• Indian spiced fish kebabs
• Spaghetti and fish balls
• Mustard fried fish