- Step 1
Heat olive oil in a large non-stick frying pan over medium-high heat. Season the fish and cook for 2-4 mins each side (depending on thickness) or until golden and the flesh flakes easily with a fork.
- Step 2
Meanwhile, combine the carrots, orange, parsley and macadamias in a large bowl. Combine extra virgin olive oil and lemon juice in a small bowl and season. Drizzle over salad and toss to coat.
- Step 3
Serve fish with the salad.
Tip: Use a julienne peeler to cut carrot matchsticks easily. If you don't have one, cut the carrots into long slices, then make small stacks and thinly slice lengthways.