Preheat oven to 200C. Place the macadamias, breadcrumbs, lemon rind, dill, salt and pepper in a food processor and process until finely chopped and fully combined. Transfer mixture to a large bowl.
Dust each of the blue eye fillets in the flour and dip into the egg wash (this is best done one at a time). Press fish into the macadamia mixture, pressing firmly to ensure they are coated well.
Place the crust coated fish on a baking tray lined with non stick baking paper and refrigerate for 10 minutes.
Bake the fish for 15 minutes or until cooked through when tested with a fork. Serve fish with steamed vegetables.