Pecan trees usually range in height from 20 to 30 metres, but some trees grow as tall as 45 metres or higher.

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Roasted Baby Barramundi with Nut Stuffing

The perfect meal for an al-fresco summer dinner party.

Method
  1. Preheat oven to 220°C. Line a large baking tray with non-stick baking paper.
  2. Wash the cleaned and gutted fish and wipe inside and out with paper towel. Use poultry scissors to trim the side fins, cut off both the dorsal (at the back) and belly fins and trim the tails to a V-shape. Use a sharp knife to cut 2 slashes, about 1cm deep, in the thickest part of the flesh on both sides.
  3. To make the stuffing, combine the pecans, breadcrumbs, mushrooms, chives, parsley, egg, Parmesan, olive oil and lemon juice in a medium bowl and mix well.
  4. Spoon the stuffing into the fish cavities, pressing in firmly. Place the fish onto the lined baking tray and brush each fish with the olive oil.
  5. Bake in preheated oven for 10-12 minutes or until fish is just cooked through and flesh flakes when tested with a fork in the thickest part.

 

Tip: Sand whiting, silver bream or small snapper can be used in place of baby barramundi if you like. Serve with steamed vegetables.

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Cooking Time: 60 minutes
Serves: 4

Ingredients
  • 4 whole baby barramundi, scaled, cleaned (about 350g each)
  • Olive oil, for brushing fish


 Nut Stuffing

  • 105g (3/4 cup) chopped pecans
  • 50g (1 cup) fresh breadcrumbs
  • 3 button mushrooms, chopped
  • 2 tbs chopped fresh chives
  • 2 tbs chopped fresh continental parsley
  • 1 egg, whisked
  • 2 tbs grated Parmesan
  • 1 tbs extra virgin olive oil
  • 1 tbs fresh lemon juice