It's B's birthday tomorrow and Moo heads off to camp at the crack of dawn so we did presses and a special birthday dinner tonight.
I whipped up B's favourite - Hawaiian-styled macadamia crusted flat head with lemon & mushroom risotto partnered with a very yummy (NZ) wooded chardonnay - Brancott 'O'.
Moo got online and decided on the sweet treat - and he made a scrumptious self-saucing chocolate pudding - teamed with ice cream - an oldie but a goodie!!!!!
No doubt Monts will feast on the bare basics at camp for the next three days - best I have something delish in the wings for Friday night - he'll be ravenous!
As for the crumbed fish ... try this and go straight to heaven!
Flat head fillets
1/2 c ground macadamias
1/4 c gf crispy corn crumbs
i tbsp gf flour
1 tbsps melted butter
1/2 sliced red onion
1 lime in wedges
salt and pepper
Preheat the oven to 200 degrees
Line a baking dish with foil
Combine the macadamia nuts, corn crumbs, flour, and butter.
Slice the onion up and lay the slices down on the foil to create a bed for the fish. This gives it a yummy flavour and stops it from sticky to that pesky foil.
Drizzle lime juice over the fish then season it with salt and pepper. Pop the fillets on top of the onion bed.
Sprinkle the nut mixture over the fish and push it into the fish so it creates a crust.
Drizzle some more lime juice over the crust if you like.
Pop it into the oven and cook for 10-13 minutes - depends how you like it of course - I am a less is more kind of girl, B likes it more cooked, M goes with the flow!
Truly divine - and works with any sort of fish - whatever takes your fancy!