Spanish maestro Miguel turns true blue with native Australian ingredients including sustainably sourced Murray cod, lemon myrtle, wattle seed and saltbush. 




• Murray cod, skin on
• Extra virgin olive oil
• Sea salt and black pepper




• 3 tbs lemon juice
• 3 tbs macadamia oil
•1 tsp ground lemon myrtle
• Large pinch ground wattle seeds
• 1 garlic clove, minced
•Salt and pepper, to taste
• ½ cup whole egg mayonnaise



• 400g can chickpeas, drained
• 125g macadamia nuts, coarsely chopped
• 230g jar pitted Sicilian green olives, drained and torn in half
• 2 handfuls saltbush leaves or torn kale
• 2 tbs macadamia oil



• Put the lemon juice, oil, garlic, lemon myrtle and ground wattle seed in a jar and season with salt and pepper. Shake to combine. Put the mayonnaise in a bowl, add enough of the vinaigrette to loosen the mayonnaise, season to taste.
• Season the cod on both sides with salt and pepper. Heat the oil in a non-stick pan over medium-high heat. Then add the fish skin-side down. Cook for 3–4 minutes until the skin is crispy then turn over and add a handful of saltbush leaves and cook the other side for a further 3 minutes, or until cooked through. Remove from the pan.
• Add the macadamias, olives, remaining saltbush and chickpeas to same pan, toss to coat and warm through. • Add some of the dressing and toss to combine. Divide fish and salad among plates and drizzle with macadamia oil.





• Lemon myrtle is an Australian native herb with the fresh fragrance of creamy lemon and lime, a lemongrass-like flavour and an aroma of lemon verbena. It can be bought as whole dried leaves or ground as a powder.
• Roasted and ground wattle seed is an Australian native spice with a nutty, roasted taste.
• Australian native saltbush is a blue-grey shrub found in dry inland regions.
• Macadamia oil can be purchased in supermarkets.