• hcgup

Parmesan and Cashew Crusted Barramundi

Four 6 oz barramundi fillets (de-boned and skin removed)
2 oz raw cashews, grated
1 cup Parmesan cheese, grated
1/4 tsp salt
1/8 tsp pepper
1/4 tsp garlic powder
1/4 tsp onion powder
1/4 tsp paprika
4 egg whites
Coconut or olive oil
Preheat oven to 425°  F. On a large plate, mix grated cashews, Parmesan, and spices with your fingers or a fork. Set aside. In a small bowl, whisk egg whites and then pour onto another large plate. Make sure the plate has sufficient lip to it so that the eggs do not spill over the sides. Get out a baking sheet big enough to fit your fish and, using a paper towel, coat it with a layer of coconut oil or olive oil. Set aside. Take a fillet of fish and dip it into the egg wash, making sure to coat both sides. Then immediately dip it in the “breading” mixture and press it down, so that the mixture sticks. Flip it over and do the same to the other side. Place fillet on baking sheet and continue the process, coating each of the other three fillets and placing them on the baking sheet. Bake for 8 to 10 minutes, until golden brown and fork-tender.
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