Fish fillets with macadamia nut stuffing

Fish fillets with macadamia nut stuffing

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  • 0:55 Prep
  • 0:30 Cook
  • 8 Servings
  • Advanced

With their macadamia nut stuffing, these tender trout fillets make for a tastebud-tingling main.

Featured in
Main recipes, Fish recipes


  • 150g unsalted butter, chilled
  • 1 small onion, finely chopped
  • 2 bacon rashers, rind removed, roughly chopped
  • 75g soft white breadcrumbs
  • 2 tablespoons roughly chopped flat-leaf parsley
  • 1 teaspoon chopped lemon thyme leaves
  • 100g roasted unsalted macadamia nuts
  • 2 teaspoons grated lemon rind
  • 1 small egg, beaten
  • 8 skinless trout fillets (ask your fishmonger to prepare them)
  • 1 cup (250ml) white wine
  • 1 tablespoon lemon juice
  • Pan-wilted spinach, to serve


  • Step 1
    Melt 30g of the butter in a frypan over medium heat, add the onion and cook, stirring, for 1-2 minutes or until softened but not coloured. Add the bacon and cook, stirring, for 2 minutes.
  • Step 2
    Place the breadcrumbs, herbs and macadamias in a food processor and process until mixture resembles coarse breadcrumbs. Add the onion mixture, lemon rind and egg, and process until combined. Season with salt and pepper.
  • Step 3
    Spread top of each fillet with some stuffing, then roll up to enclose. Wrap in plastic wrap and refrigerate for 30 minutes.
  • Step 4
    Preheat the oven to 180°C.
  • Step 5
    Lightly grease a baking dish. Remove plastic wrap from the fish and place seam-side down in the dish. Pour the wine over top, then season with salt and pepper. Cover with foil and bake for 15-18 minutes or until cooked through.
  • Step 6
    Strain the cooking juices into a saucepan and bring to the boil over high heat. Cook until reduced to about 1/2 cup (125ml) of liquid. Chop the remaining butter.
  • Step 7
    Add butter to liquid, one piece at a time, whisking constantly, until all the butter is incorporated and the sauce thickens. Add the lemon juice and season with salt and pepper.
  • Step 8
    To serve, place wilted spinach on each plate, top with a stuffed trout fillet and drizzle with sauce.

  • Low carb
  • Low sugar


  • 2403 kj


  • 43g

    Fat Total

  • 17g

    Saturated Fat

  • 1g


  • 36g


  • 166mg


  • 413.39mg


  • 2g

    Carbs (sugar)

  • 8g

    Carbs (total)

All nutrition values are per serve
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