Ingredients

• 145g (1 cup) whole unsalted macadamia nuts
• 1 tablespoon plain flour
• 1/4 teaspoon salt
• 1/4 cup loosely packed fresh continental parsley leaves
• 2 egg whites
• 4 (about 175g each) white fish fillets (such as Nile perch)
• 1 tablespoon vegetable oil

Sweet potato chips & red onion wedges

• 1 (about 600g) orange sweet potato (kumara), peeled, cut into 2cm batons
• 2 red onions, halved, cut into wedges
• 1 tablespoon vegetable oil
• Fresh continental parsley leaves, to garnish

Method

• Step 1 Preheat oven to 230C. Line 2 baking trays with non-stick baking paper. Place the sweet potato on 1 tray and the onion on the other tray. Drizzle sweet potato and onion evenly with the oil and toss to coat.
• Step 2 Place the sweet potato on the top shelf of the preheated oven and the onion on the bottom shelf. Bake for 20 minutes or until golden brown and tender.
• Step 3 Meanwhile, place the macadamia nuts, flour, salt and parsley in the bowl of a food processor and process until mixture resembles coarse breadcrumbs. Place on a large plate and set aside.
• Step 4 Use a fork to whisk the egg whites in a medium bowl until just frothy. Dip fish fillets in the egg white, then in the macadamia mixture, pressing firmly to coat.
• Step 5 Heat the oil in a large non-stick frying pan over medium-high heat. Add the fish and cook for 3-4 minutes each side or until golden brown and just cooked through. Transfer to a plate lined with paper towel.
• Step 6 Divide fish fillets among serving plates and serve immediately with the sweet potato chips & red onion wedges.