Pecan Crusted Australian Barramundi with Garlic Yoghurt & Quinoa

Ingredients

For the crust:

• 2 tbsp Dijon mustard
• 2 tbsp melted butter
• 1 tbsp honey
• ¼ cup panko crumbs
• ¼ cup chopped pecans
• 1/4 cup chopped parsley
• Salt & pepper

For the plate:

• Australian barra fillets
• Garlic yoghurt
• Parsley for garnish
• Lemon to serve

Method

1. Mix mustard, butter & honey, brush on the barramundi fillets
2. Mix panko breadcrumbs, chopped pecans, parsley, salt & pepper and cover the barramundi fillets
3. Bake the barramundi fillets until crispy and cooked through
4. Plate the garlic yoghurt, quinoa and place barramundi on top