Chef: Justine Schofield

Serves: 6

Time: 45 minutes

Ingredients:

1kg side of kingfish, skin on and pin boned

½ cup of fresh breadcrumbs

Zest of 1 lemon

1 tsp. sumac

½ tsp. cumin

½ cup unsalted macadamias, finely chopped

3 sprigs parsley, finely chopped

3 sprigs of dill, finely chopped

3 tbs. olive oil + 1 tsp.

salt

Method:

Preheat the oven to 190C and line a large baking dish with baking paper and bring the fish out of the fridge 20 minutes before cooking.

In a large bowl, combine the breadcrumbs, lemon, spices, macadamias, herbs and olive oil. To what Justine cook this dish, watch her video here 

Place the fish skin side down on the tray and spread 1 tsp. of oil over the fish. Season with salt and then spread the crumb mixture over the fish, pressing it firmly on to the fish. Drizzle with a little extra oil and then bake in the oven for 20-25 minutes. 

Serve with green salad and a bottle of All Saints Estate 2021 Chardonnay, available to purchase here