Almond-Coconut Crusted White Fish

This is an easy yet creative way to enjoy fish! The blend between the coconut and almond flavors is great. It is slightly crispy without having an overly “fishy” taste. Coconut and almond are both great healthy fat sources as well!

INGREDIENTS:

4-4oz wild caught white fish filets (such as cod or orange roughy)

1/4 cup unsweetened coconut flakes or shreds

1/4 cup sliced or slivered almonds, slightly crushed

1 Tbsp coconut flour OR almond flour

Himalayan Sea Salt and Black Pepper, to taste

1 egg white

DIRECTIONS:

Take the almonds, coconut flakes, and coconut flour and spices and mix together into a shallow dish. Crack your egg white into another shallow dish.

Take one tilapia fillet and dip completely into the egg white. Then immediately dip the fillet into the dry mixture, covering the whole piece in the “flour” mix. Repeat for the other fillets, and place into a sprayed baking dish OR cookie sheet.

Bake covered in your baking dish or on a cookie sheet at 425F for about 20 minutes. The exterior should be nice and browned and slightly crispy, and the fish should be flaky inside.