Crunchy almond-panko Aussie barramundi is served alongside vibrant mushy peas infused with mint and spring onions, for a delightful meal of texture and flavour.
Almond Flake Barramundi with Mushy Peas
Ingredients
Baked Barramundi
- 4 barramundi filets
- 1 cup almond flakes
- ½ cup panko crumbs
- 1 tbsp minced garlic
- 1 tbsp dried parsley
- 1 lemon, wedged
- Olive oil
- Salt
- Pepper
Mushy Peas
- 2 spring onion sprigs, chopped
- 1 handful mint leaves
- 500g frozen peas
- ½ cup water
- 75g butter
- Salt
- Pepper
Method
- Preheat the oven to 200°C fan-forced. Line a baking tray with baking paper.
- Combine almond flakes, panko crumbs, garlic, parsley, salt, pepper in a bowl.
- Coat barramundi filets in almond flake mixture and place onto a baking tray, bake in oven 20 mins.
- Heat butter in a pan and add the scallions, mint, and peas. Cover for a few minutes to steam.
- Place the pea mixture and water in a food processor and pulse until smooth.
- Serve barramundi and mushy peas together while hot.
