Ingredients (serves 4)

 500 gms Gurnard  fillets (5-6 fillets)
Cathedral Cove Macadamia Lemon or Chilli Kelp Sprinkle
Macadamia Oil


Gurnard fillets are generally very small but if fillets are large, 5 should be enough. 

Pat fillets dry and cut into finger length portions.

Sprinkle macadamia mix (either one sprinkle or a mix of ½ of each) onto a flat plate and gently press onto fillet.

Refrigerate for 10 minutes

Heat a thin layer of macadamia oil in a large non-stick pan and add the fillets.  Cook for a few minutes each side until golden brown.

Serve immediately with lemon wedges, oven roasted potato wedges and coleslaw made with red and green cabbage served with a light creamy wasabi salad dressing.

 Reference to