Preheat the oven to 375°F (190°C). In a bowl, mix olive oil and lemon juice. Brush the local fish fillets with the mixture and season with salt and black pepper. Set aside.

Make the Crust

In a food processor, pulse the macadamia nuts until coarsely chopped. In a bowl, combine the chopped macadamia nuts, panko breadcrumbs, parmesan cheese, melted butter, salt, and black pepper. Mix until well combined.

Prepare the Lobster Butter Sauce

In a saucepan, melt 1/2 cup of butter over medium heat. Add minced garlic and chopped rosemary, cooking until fragrant. Add the lobster tail, cooking until it turns opaque. Stir in heavy cream and season with salt and pepper. Simmer for a few minutes until thickened.

Cook the Rice

In a saucepan, bring 2 cups of water to a boil. Add jasmine rice, cover, and reduce heat to low. Cook for 15 minutes or until the water is absorbed. Fluff with a fork.

Prepare the Garden Veg

In a skillet, sauté the zucchini, bell pepper, carrot, and green beans in a little olive oil until tender.

Assembly

Bake the Fish

Place the fish fillets on a baking sheet. Top each fillet with the macadamia nut crust mixture. Bake in the preheated oven for 15-20 minutes, or until the fish is cooked through and the crust is golden brown.

Serve

On each plate, serve a portion of jasmine rice, sautéed garden vegetables, and a baked fish fillet. Drizzle with rosemary lobster butter sauce and enjoy!