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Macadamia and coconut crumbed fish

Serves   4
Prep time: 25 mins
Cooking time: 15 mins

The macadamia and coconut crust on this fish fillet adds a delicious and nourishing twist! 

Tip: we recommend oven baking the fish to keep the coating intact and to prevent it from burning.

  • Fish
  • Dinner
Macadamia and coconut crumbed fish




  • 70g Pams Macadamia Nut Pieces, chopped 
  • 3/4 cup Pams Thread Coconut 
  • 3/4 cup Pams Panko Breadcrumbs 
  • 4 white fish fillets e.g. terakihi, snapper  
  • ½ cup Pams Flour, seasoned with salt and pepper 
  • 1-2 eggs, lightly whisked (we recommend Pams Free Range) 
  • 1 tablespoon Pams Pure Olive Oil 

For the salad 

  •  2 handfuls Pams Mesclun Salad
  • ½ Pams Avocado, chopped
  • 2 Pams Spring Onions, sliced
  • ½ red capsicum, finely chopped
  • 3 tablespoons Pams Extra Virgin Olive Oil
  • 1 tablespoon Pams Cider Vinegar
  • ½ teaspoon Pams Wholegrain Mustard 


  1. Preheat the oven to 180°C. 
  2. Combine the macadamia nuts, coconut and panko breadcrumbs together in a wide shallow bowl. 
  3. Place the flour in a similar bowl and the same with the egg. 
  4. Dip each fish fillet into the flour, then egg and coat with the crumb mixture, pressing to get good coverage.  Arrange the fish in a single layer on a baking paper lined tray.  Chill for 15 minutes (or more if you can). 
  5. While the fish is chilling toss the mesclun with the cherry tomatoes, avocado and spring onion in a small bowl. 
  6. Whisk together the olive oil, cider vinegar and mustard.  Season with a little salt and pepper. 
  7. Drizzle the fish with the 1 tablespoon olive oil and bake for 10-15 minutes until the crust is golden and the fish cooked through. 
    Toss the salad with the dressing and distribute amongst 4 plates.  Top with a piece of fish and serve at once.