10 portions

Yields1 Serving
 1.50 kg peeled potatoes
 200 ml lite coconut milk
 100 g watercress
 150 g macadamia nuts
 ½ cup puffed rice
 1.50 kg barramundi, portioned
 10 lemon slices
 10 lemon wedges
 Salt & pepper
 400 g rocket
1

Method (Coconut Mash)
1. Boil potatoes until soft, drain and season with salt
2. Add coconut milk & mash
3. Cool
4. Add chopped watercress & set aside

Method (Fish)
1. In robo blend together macadamia nuts and rice puffs
2. Place on top on fish
3. Place lemon slice on top
4. Bake in the oven for 20 minutes

Presentation
Place mash to one side, rocket to the other and fish on top. Serve with lemon wedge

Ingredients

 1.50 kg peeled potatoes
 200 ml lite coconut milk
 100 g watercress
 150 g macadamia nuts
 ½ cup puffed rice
 1.50 kg barramundi, portioned
 10 lemon slices
 10 lemon wedges
 Salt & pepper
 400 g rocket

Directions

1

Method (Coconut Mash)
1. Boil potatoes until soft, drain and season with salt
2. Add coconut milk & mash
3. Cool
4. Add chopped watercress & set aside

Method (Fish)
1. In robo blend together macadamia nuts and rice puffs
2. Place on top on fish
3. Place lemon slice on top
4. Bake in the oven for 20 minutes

Presentation
Place mash to one side, rocket to the other and fish on top. Serve with lemon wedge

Macadamia & lemon crusted barramundi with watercress, coconut mash & rocket