Baked macadamia-crusted fish fillets

To think it has been almost four months since my last post! I honestly didn’t think it had been that long, but the evidence was there when I saw my most recent post was from January 9th. Its been a whirlwind of events since then, with the pace at work ramping up, wedding venue hunting and a six week challenge through my gym.

Good news is: we have a wedding venue booked in for October 2020 – the date of my birthday, actually! So going into the future I imagine it would make things much easier for Night Owl to remember and it will give us an even bigger reason to take a big holiday around that time of the year. At this stage as it is so far away, we have only put down our deposit and are doing some idle browsing for ideas on decorations, cakes and dresses. It’s quite funny but also inconvenient when your same-sex partner is your best friend and the one you rely on for fashion advice, however tradition rules out going wedding dress shopping together! We were going to disregard the old traditions, but my maid of honour insisted she come visit Sydney during the June long weekend and will assist me in some browsing.

The good thing is that I’m significantly smaller thanks to my recent six week challenge, and my trainer pushing me hard not only physically, but also emotionally and mentally. I’ve been forced to come to terms with my ingrained ways of thinking and how it’s been one of the biggest contributors to my mental health issues. I’m an extreme Type A personality and will take control and anxiety to the next level. My trainer is also a mindset coach and assisted me in not only finding new ways to manage and frame those negative thoughts, but also dug into my brain and not-so-fun memories to find the sources of this pattern of behaviour – which I can tell you was not an enjoyable experience and I left most of my PT sessions completely shattered.

For example – Night Owl and I were late for a property inspection one weekend – we missed it entirely – and I was about to spiral into the thought process of hating myself and resenting her for the “opportunity that we had lost” – my ingrained usual way of thinking. We were in the car and I was struggling to shift my focus with the way that my trainer had taught me, trying to turn it around with the following thoughts:

“Maybe even if we had gone to see it, we wouldn’t have liked it?”

“Even if we had liked it, who’s to say that our application would have been successful?”

“Even if we liked it and our application was successful…are we really ready to move right now with the wedding planning and saving going on?”

“Maybe it just wasn’t meant to be, because there’s some place better for us out there.”

It’s definitely easier said than done to transform your way of thinking, especially as I’ve always thought my controlling mindset was actually a good way to push/excel yourself to succeed – but if anything it limits your scope for opportunity and essentially you are punishing yourself.

Its definitely been more “transformative” for me this challenge in the six weeks compared to the ten week challenge I did in winter last year  – I feel like I’m not only walking away with the fittest I’ve ever been, but also mentally feeling more at peace with myself and willing to take things one step at a time.

I made this recipe the night before our final measurements were taken, as my trainer had spoken previously about the weight-loss benefits of white fish and asparagus (before she went vegan). I had also recently seen handsome Antoni from Netflix’s Queer Eye make some fish fingers with a macadamia nut crust, and thought it looked exceptionally tasty and much healthier than battered fish. Win-win!

I apologise in advance for the poor quality of the photos – I honestly didn’t think I’d be blogging about this recipe until an inspiration to write hit me on Saturday afternoon..!

I will have to charge up my SLR from hibernation again… 😉

To serve four, you will need:

400g fillets of white fish (I bought two large basa fillets, but you can use barramundi too);

Two cups (300g) raw macadamia nuts;

Two cloves of garlic, finely chopped;

Fine zest of one lemon, plus wedges to serve;

1/4 cup Parmesan cheese, finely grated;

Two tablespoons of chives, finely chopped;

Salt and pepper;

One egg, whisked.


  1. Preheat your oven to 200 degrees Celcius and line a baking tray with paper.
  2. Place the nuts, garlic, zest, Parmesan and chives in a food processor and whizz into a coarse paste. Add salt and pepper to season, before turning out onto a plate.
  3. Slice your fish into manageable portions and dip in the egg wash, before placing it onto the plate of macadamia crumbs. Firmly press down so the base of the fillet is covered, then transfer to the lined tray and press more of the nut mixture on the top. You won’t need oil for baking as the macadamias have such a naturally high oil content already.


4. Bake in the preheated oven for 15-20 minutes, until the crust is golden and the fish is opaque. 


5. Serve the fish with sides of your choice, such as:

  • Sauteed vegetables – like asparagus!;
  • A leafy salad;
  • Sweet potato mash;
  • Cauliflower mash;
  • Steamed pumpkin.

I’ve had some people on my Instagram requesting I post up the healthier dishes I’ve been making, so you likely will see more of these as we go along!

Enjoy your weekend xx






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