Parmesan-Crusted Flathead with Natural Yoghurt

Warm up this Winter with a meal you can catch for yourself!

Flathead fillet



  • 3/4 cup dried multigrain breadcrumbs
  • 1/4 cup finely grated parmesan cheese
  • 1/4 cup low-fat natural yoghurt
  • 720g flathead fillets
  • 1 1/2 tablespoons olive oil
  • 1/2 cup tartare sauce, to serve
  • Coleslaw, to serve
  • Lemon wedges, to serve



Combine breadcrumbs and parmesan cheese in a shallow dish. Place yoghurt into a separate bowl. Turn fish in yoghurt to coat. Dip into breadcrumbs, making sure fish is well coated. Heat oil in a non-stick frying pan over medium heat. Cook fish, in batches, for 2 to 3 minutes each side or until golden and cooked through. Drain on paper towels.

Serve with tartare sauce, coleslaw and lemon wedges.


Marina car park upgrade

Runaway Bay Marina kicked off 2017 with a bang thanks to some highly anticipated resurfacing of the marina carpark.

Taking just over two weeks, there was a bit of disruption to the usual carparking layout but thankfully our tenants, boaties, customers and guests were all extremely understanding and accommodating to the works.

The teams who prepared and completed the resurfacing did so with efficiency and (on some days), in extreme heat.

After the heavy work was completed, the line markers come out and gave all the spaces a fresh lick of paint.

From the Management team at Runaway Bay Marina, we thank everyone for their patience.

Carpark work Runaway Bay Marina

Before the work begins

The patching up starts

The patching up starts


Carpark Feb 2nd Runaway Bay Marina C

The serious machinery begins to arrive


And stage 1 is complete!

And stage 1 is complete!


Work on the roadside car park commences

Work on the roadside car park commences.


All systems go as the temps get up to 39 degrees!

All systems go as the temps get up to 39 degrees!


Car park repavement

All done! Enjoy the new car park here at Runaway Bay Marina.




Snapper with Macadamia Pesto and Bean Salad

Try this delicious no-fuss dinner with fresh snapper and creamy macadamia pesto. It’s also gluten-free!

snapper fillet

Time to Prep: 5min

Time to Cook: 40min

Serves: 4

What You’ll Need:

Food Processor


  • 4 snapper Fillets (about 180g each)
  • 1 small red Onion – thinly sliced into rounds
  • 500g of sweet potato, peeled and cut into 2cm pieces
  • 1 1/2 tablespoons extra virgin olive oil
  • 1 tablespoon of lime juice
  • 300g of green beans, trimmed and blanched

Macadamia Pesto:

  • 1 cup of fresh coriander leaves, firmly packed
  • 1 small garlic clove, coarsely chopped
  • 75g macadamia nuts, toasted
  • 1 lime, rind finely grated, juiced
  • 60ml (1/4 cup) extra virgin olive oil
  • 1 tablespoon of water


  • Preheat oven to 200c/180c fan forced.
  • Line a baking tray with baking paper and place the potatoes then drizzle with 1 tbsp of olive oil.
  • Season to taste then roast for 30 minutes (stir halfway) until golden and tender.

While the potatoes cook, prepare your pesto:

  • In your food processor process the macadamias, coriander, garlic and lime rind until finely chopped.
  • Combine the lime juice, oil and water in a jug.
  • Add jug contents to macadamia mixture with the processor motor running in a slow and steady stream until well combined and smooth.
  • Season further to taste

Preparing the snapper and veg:

  • Place the onion in a heatproof bowl and cover with boiling hot water then let stand for 3 minutes.
  • Drain and place the onion and lime juice in a large bowl. Season to taste and set aside to macerate.
  • Heat the remaining oil in a large frying pan (non-stick) over medium-high heat.
  • Pat the skin of the snapper with a dry paper towel and season to taste.
  • Cook snapper, skin side down, for approximately 2 minutes or until crispy.
  • Turn the snapper and cook for another 1-2 minutes or until just cooked through.
  • Transfer the snapper on to a plate to rest.
  • Add the sweet potatoes from the oven, beans and 1tbs of the pesto to the onion mixture and toss gently.
  • Divide among serving plates and top each with a snapper fillet and a spoonful of the pesto.