Serves 2 lovely humans.
2 Barramundi fillets, skin off and pin boned
For the crust
1/2 cup chia seeds
80 g sandalwood or macadamia nuts, finely chopped
1/2 small chilli, optional, finely diced
2 tbsp native sea parsley (substitute with flat parsley), finely chopped
1 tsp lemon juice (substitute with blood limes/ native limes)
1 tsp olive oil
Sprig of sea blite for garnish
For the salsa
100g muntries (substitute with apple)
1 small red capsicum, finely diced
2 spring onions, finely chopped
Juice of one small lemon
Caviar from 2 finger limes (substitute with juice from half lemon and a dash of apple cider vinegar)
1 tsp honey
4 tbs olive oil
Preheat the oven to 180C
Line a small baking tray with baking paper.
Prepare the crust for the fish by mixing all of the ingredients together in a small bowl.
Brush the top of fish (skin side) lightly with olive oil and season.
Using your hands sprinkle the crumb onto the top of your fish fillets and push into the flesh.
Place crust side up in the baking dish and cook for between 10-12 minutes until the fish flakes easily.
If the crust is not turning golden toward the end of cooking time, turn on your grill for the final couple of minutes.
While the fish is cooking, combine all of the salsa ingredients together in a small bowl and mix thoroughly and season.
Serve salsa with crusted fish.