Trout with Macadamia and Orange crust.

4 x 200g trout fillets
10 ml macadamia oil
– Crust:
125 ml (65 g) roughly chopped macadamia nuts
15 ml grated orange peel
15 ml brown sugar
15 ml fresh chopped coriander leaves
5 ml soy sauce
freshly ground salt and pepper to tasgte
– Herb sauce:
250 ml finely chopped coriander leaves or basil leaves
250 ml finely chopped rocket leaves
30 ml rice wine vinegar or 15 ml white wine vinegar
60 ml macadamia oil

Mix all the crust ingredients together.
Lightly coat the fish fillets with macadamia oil.
Seal only the one side of the fillets in a hot fry pan.
Place the fillets in a baking tray, sealed side facing down.
Press the crust onto the top side of the fillets.
Cover with cling wrap and leave in the fridge for 30 minutes.

Pre-heat the oven to 200 degrees Celsius.
Bake uncovered fish for 10-20 minutes. Fish must be barely cooked, and slightly pink inside.

Combine all the sauce ingredients in a food processor and blend until smooth.

Serve the fish with noodles and the herb sauce (room temperature).

Garnish with macadamia nuts and the orange peel.