Almond Coconut crusted fish fillets

by Devenee
Almond Coconut crusted fish fillets

1/4 c Unsweetened Coconut flakes

1/4 cup Almond flour

2 teaspoon Lemon juice (fresh)

Lemon rind from 1 lemon- minced

1 teaspoon chopped parsley (fresh)

Salt and pepper to taste


4 fish fillets (6 ounces each), about 1-inch thick

1 egg- blended

1/2 teaspoon salt

1 large sweet onion, julienned

2 cloves garlic, minced

3 bags (6 ounces each) baby spinach

1/2 cup golden raisins


1. Line a baking sheet with nonstick aluminum foil and set aside.

2. Mix together coconut, almond flour, parsley, lemon rind, salt and pepper.

3. Pour lemon juice on fish fillets and season with 1/4 t of salt

4. Saute onions until you achieve a light golden brown color add raisins and set aside

5. In another pan, saute garlic for 2 to 3 minutes, add spinach just till cooked through, season with remaining salt

6. Whip egg- brush fish fillet tops with egg and dip over cover with the almond coconut mixture

7. Bake at 400 degrees for 7-9 minutes- depending on how thick and what type of fish you choose

To serve- Layer Spinach, then onions and top with fish fillet

Nutrition information Per serving: Calories 300, Total Fat 10g, Carbohydrate 20g, Protein 36g


Approved by Sean Marszalek CEO SDC Nutrition,Inc

The post Almond Coconut crusted fish fillets appeared first on About Time.

by Devenee


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