Angelakis Brothers

4 x 180g barramundi fillets

2 1/2 cups roasted macadamia nuts

1 1/2 cups fresh breadcrumbs

2 eggs, lightly beaten

2 teaspoons water

1/4 cup olive oil

Lemon wedges, aioli (see note) and green salad, to serve

Process nuts and breadcrumbs in a food processor to fine crumbs.  Remove to a shallow dish.  Season with salt and pepper.

Lightly beat eggs and water together in a shallow dish.  Dip both sides of fish fillets into egg mixture.  Coat with breadcrumb mixture, pressing on with your fingertips.

Transfer to a plate.  Cover with plastic wrap and refrigerate for 20 minutes.

Heat oil in a non-stick frying pan over medium heat.  Cook fish for 3 to 4 minutes each side or until golden.

Serve fish with lemon, aioli and salad.

1kg mixed uncooked shellfish and fish (oysters, scallops, prawns, mussels, cockles, deep sea bream, Atlantic salmon etc.)

1/4 cup Olive oil

2 garlic cloves - sliced

1 jar Angelakis Marinara Sauce

1.5 teaspoons salt

1 teaspoon fresh oregano - chopped

1 tablespoon parsley - chopped

1/4 teaspoon ground black pepper

2 tablespoons red wine

500g San Remo spaghetti or pasta of your choice

1.  Wash and drain shelled shellfish and cut into pieces, and cut fresh fish into bite size pieces.  Saute gently in medium hot oil for 5 minutes.  Remove from pan and keep warm.

2.  Add garlic to pan and saute until golden.  Stir in tomato sauce, salt, oregano, parsley, pepper and wine.  Cook rapidly, uncovered, for 15 minutes or until thickened.  Stir occasionally.

3.  If sauce becomes too thick, add 60-125ml (1/4-1/2 cup) water.

4.  Meanwhile, cook pasta in boiling salted water and drain.  Serve immediately with marinara suace, hot crusty bread and a fresh salad.

500g peeled cooked prans

100g sugar snap peas, trimmed

100g mixed salad greens

1 small onion, thinly sliced

TOMATO DRESSING:

2 medium ripe tomatoes

1.5 tablespoons red wine vinegar

1 tablespoon olive oil

Dash Tabasco

Salt and pepper to taste

1.  TOMATO VINAIGRETTE:  Cut a small cross shape in the stem end of tomatoes.  Place in a small pan of simmering water for 30 seconds.  Remove and placed in a bowl of cold water; drain.  Gently pull skin away from tomatoes, cut in  half and discard seeds.  Finely chop flesh.  Combine flesh with remaining ingredients in a bowl.

2.  Devein prawns.  Add sugar snap peas to a pan of boiling water; boil 30 seconds.  Drain; rinse under cold water, drain well.

3.  Combine prawns, sugar snap peas, salad greens and onion in a bowl; drizzle with Tomato Vinaigrette.