4 x 180g skinless blue-eye fillets
½ cup plain flour, seasoned
2 eggs, lightly whisked
2 tablespoons macadamia oil
2 cups raw macadamias, finely chopped
1 tablespoon finely chopped flat leaf parsley leaves
Salt and pepper
Preheat oven to 180°C. Line a baking tray with non-stick baking paper.
On a large plate, combine the macadamias and parsley and season with salt and pepper. Dust fillets with seasoned flour, dip in whisked egg and coat with macadamia and parsley mix, pressing firmly.
Place fish onto the prepared tray and brush both sides of the fillets lightly with the macadamia oil. Bake 8-10 minutes or until fish flakes easily when tested with a fork in the thickest part.