So, last week I told you that Jesse has trust issues when it comes to food.... but I can't really blame him too much because I have been known to come up with odd sounding combinations.
Truth be known, you might be having trust issues just reading the title of this recipe... but bear with me!
Whilst this healthy baked fish recipe may sound a little odd, it's all sorts of delicious - and that's why I'm sharing it with you!
This fish is so full of flavour and the crunchy topping is absolutely delicious. It's rich and nutty and buttery and delicious - so delicious that you'd never guess it was healthy, gluten free or low carb. Heck, it's probably paleo too! ;)
But even better than that? It's one of those recipes that really impresses the people eating it - so it's the perfect recipe to make when you have people over for dinner so you can show off your cooking prowess.
You came here for the recipe though,
So let me share the recipe with you! >>
Healthy Coconut Almond Crusted Fish Recipe
low fat, low carb, gluten free, clean eating friendly, grain free, paleo
serves 1, easily multiplied
1 white fish fillet (we like mild tasting flaky fish like hoki)
1 tbsp (5g) shredded coconut
2 tbsp (~15g) sliced/flaked raw almonds
2 tsp (10g) butter, margarine or coconut oil
Garlic salt/salt and pepper
- Preheat oven to 200C/390F
- Sprinkle a little salt and pepper/garlic salt over your fish on both sides.
- Place your fish fillet onto a baking tray, lined with baking paper and bake for 5-10 minutes, or until your fish begins to cook and turns white (frozen fish will take longer).
- Whilst your fish is cooking, prepare your crumb by melting your butter/coconut oil and mixing with your coconut and almonds, seasoning with salt and pepper/garlic salt to taste.
- Press your crumb onto the top side of your fish fillets and place your fish back into the oven, baking for 5-10 minutes or until your crumb is golden and crunchy and your fish is cooked through.
- Serve immediately with a salad, steamed veggies or whatever you fancy!
But tell me, do you like experimenting with flavours/textures/etc when cooking?
What's the weirdest (to others but not necessarily you!) combination you've experimented with lately?