Macadamia Crusted Cod Fillet with a Citrus Myrtle Sauce Recipe

Macadamia crusted cod with lemon & orange myrtle sauce
Macadamia crusted cod with lemon & orange myrtle sauce

Wow, what a title, macadamia crusted cod fillet with a citrus myrtle sauce! I guess we could have whittled it down to ‘nut-crusted cod,' but that wouldn't be fun, would it?

Macadamia coating for the cod fillet


  • 200 g  Breadcrumbs
  • 100 g  Roasted Macadamia Nuts (crushed)
  • 150 g Butter
  • 4 cod fillets

Method for creating the crusted cod

  1. Wash the cod fillet
  2. Coat the cod filet with butter
  3. Combine the breadcrumbs and roasted macadamia
  4. Coat the cod in the crumb and nut mixture

Bake the macadamia crusted cod in the oven for 15-20 minutes at 160°c

Orange and lemon myrtle sauce


  • 10 Lemon Myrtle leaves
  • 150 ml Cognac/ Brandy
  • the juice of 6 oranges and finely grated rind
  • 600 ml thickened cream

Method for creating the myrtle sauce

  1. Reduce the alcohol by half
  2. Add the orange juice, rind and lemon myrtle leaves
  3. Finish with the thickened cream

Pour a portion of the citrus myrtle sauce onto a dinner plate. Gently place the macadamia crusted cod fillet onto the sauce and serve.  This dish goes well with a medley of roasted vegetables.  Serve with a chilled bottle of Pouilly-Fumé.

Good eating!



  1. Been there, done that 🙂 I made it on Friday. I could not find myrtle leaves (not anywhere near me) and instead, I used lemon and zest. It worked out well. I am betting it would have been much better with myrtle. I added a little kosher salt to the nut mix. It turned out quite well.


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