Pecan Crusted Australian Barramundi with Garlic Yoghurt & Quinoa
Ingredients
For the crust:
- 2 tbsp Dijon mustard
- 2 tbsp melted butter
- 1 tbsp honey
- ¼ cup panko crumbs
- ¼ cup chopped pecans
- 1/4 cup chopped parsley
- Salt & pepper
For the plate:
- Australian barra fillets
- Garlic yoghurt
- Parsley for garnish
- Lemon to serve
Method
- Mix mustard, butter & honey, brush on the barramundi fillets
- Mix panko breadcrumbs, chopped pecans, parsley, salt & pepper and cover the barramundi fillets
- Bake the barramundi fillets until crispy and cooked through
- Plate the garlic yoghurt, quinoa and place barramundi on top
