In Season – Mandarin & Macadamia Crumbed Fish with Braised Fennel, Candied Yams & Beets

For this recipe, you'll use 4 mandarins. Zest all of them, juice 2 and segment the remaining 2 onto the oven tray with beets and yams. Delish!

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Mandarin and Macadamia Crumbed Fish with Braised Fennel, Candied Yams and Beets


READY-IN: 35mins | SERVES: 4-5


Yams and Beets

6 yellow baby beetroot

6 purple baby beetroot

200g yams

2 mandarins

1 tsp sugar

1 tsp balsamic vinegar

½ tsp salt



1 large fennel bulb

2 Tbsp chopped fennel fronds

4 Tbsp butter

1 tsp salt

1 tsp sugar

½ cup vegetable or chicken stock

½ cup water

Juice of 2 mandarins

1 Tbsp mandarin zest



450g skinless, boneless white fish fillets

1 Tbsp olive oil

1 clove minced garlic

¾ cup panko breadcrumbs

¼ tsp salt

2 Tbsp finely chopped parsley

25g chopped Macadamia nuts

1 Tbsp mandarin zest


  1. Preheat oven to 220ᵒC. Prepare two lipped oven trays with baking paper. Cut beetroot into 1cm wedges; slice yams in half lengthways; segment mandarins (make sure to zest first). Toss on first prepared tray with sugar, balsamic vinegar and salt. Bake for 20 minute minutes, add mandarin segments and cook for a further 5-10 minutes, until golden and tender.
  2. Trim green tops from fennel bulb, chop 2 tablespoons of fronds and set aside. Slice fennel bulb in half lengthways and remove the core (leaving a little remaining to keep it together). Slice each half into 4 lengthways.
  3. Heat a large fry-pan on medium-high heat. Add butter, reduce heat to medium, add fennel and sprinkle with salt and sugar. Cook for about 2 minutes each side, until browned.
  4. Increase heat to medium-high and add stock and water. Bring to the boil, cover with a lid and reduce heat to low. Cook for about 15 minutes, until fennel is very tender. Remove lid, increase heat to high and cook for 1-2 minutes, until sauce is thickened. Add mandarin juice and zest and fennel fronds and mix to combine.
  5. While the fennel is cooking, pat fish dry and remove any remaining scales or bones. Cut any large fillets in half and place on second prepared tray. Mix remaining fish ingredients together, then spoon evenly over fish fillets and pat down lightly to stick. Bake for 8-10 minutes, until fish is cooked through and crumb is golden.
  6. To serve, spoon candied yams and beets onto plates, top with braised fennel and mandarin and macadamia crumbed fish.



Leaving some of the fennel core attached helps the pieces together as they cook.

- Leave remaining fennel fronds to use as garnish, you can also use any leaves from your baby beetroot if you have them too.

- If you find it hard to source yams, you could use baby orange kumara instead.


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