1. Set oven to 200ºC.

Place macadamias, sage leaves and lemon zest in small food processor and pulse to reach a crumb consistency (see notes).

2. Season fish with salt and pepper. Place on a lined oven tray and top with even amounts of crumb (reserve 1/4 cup crumb for vegetables). Bake in oven for 10-15 minutes, or until fish is cooked through.

3. Trim and halve broccolini. Trim beans and halve tomatoes. Set aside 2 tbsp butter, 1 tbsp lemon juice and crushed garlic ready for cooking.

4. Heat a frypan over medium-high heat with 1 tbsp oil. Add vegetables, cook for 2-3 minutes. Reduce heat to medium, add prepared butter, lemon juice and garlic. Stir in remaining crumb. Cook for 3-4 minutes. Season to taste with salt and pepper.

5. Divide garlic vegetables and crumbed fish between plates. Wedge remaining lemon to serve.

Notes:
You can also finely chop the crumb ingredients if you don’t have a food processor.

If you would like to add a grain, quinoa works well on the side or tossed through the vegetables.

No Fish option - replacement is chicken schnitzels.

Increase cooking time to 20 minutes, or until cooked through.

Macadamias 1 packet (100g)
sage 1 packet
lemon 1
white fish fillets 2 packets
Broccolini 2 bunches
yellow butter beans 100g
cherry tomatoes 1/2 punnet (200g)
Garlic 2 cloves

From your pantry:
Small food processor (optional), oven tray, frypan