The honey and parmesan cheese makes this wonderfully crunchy crust brown very quickly. Finishing the cooking process in the oven keeps the fish super-succulent.
(Serves 4-6)

1kg barramundi fillets, boned
3 eggs, beaten
Flour
Oil to Fry

Crust:
1 cup slivered almonds
1/2 cup sesame seeds
1 tablespoon grated lemon rind
2 tablespoons capers, well drained
1 cup dry grated parmesan cheese
2 cups bread crumbs
1 tablespoon honey
2 tablespoons chopped parsley
2 teaspoons dried thyme
1 egg extra

* In a blender, process first six crust ingredients, combine in a large bowl with bread crumbs
* Beat one egg with honey, parsley and thyme.
* Mix liquid into dry ingredients until well combined
* Shake fish in flour and dip into beaten eggs.
* Press coating firmly onto fillets. Refrigerate till required.
* Shallow-fry in hot oil, for 30 seconds each side, till lightly browned.
* Coating will brown very quickly, so remove when golden and finish cooking on a baking tray in hot oven.
* Serve with lemon wedges and mayonnaise mixed with lemon rind, tomato and onion.