Originally made with Haddock boneless fish fillet. A lovely golden nut crust without overcooking the fillets. This coating can be any type of nut from delicate almonds to more robust pistachios. Just substitute the other nuts in the same amount as the hazelnuts in the recipe.
Source: The Complete Ketogenic Diet for Beginners
1. Preheat the oven to 400 degrees Fahrenheit. Line a baking sheet with parchment paper and set aside.
2. Pat the fillets very dry with paper towels and lightly season them with salt and pepper.
3. Stir together the shredded coconut and hazelnuts in a small bowl.
4. Dredge the fish fillets in the coconut mixture so that both sides of each piece are thickly coated.
5. Place the fish on the baking sheet and lightly brush both sides of each piece with the coconut oil.
6. Bake fish until the topping is golden and the fish flakes easily with a fork, about 12 minutes total.
7. Serve.
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Serving Size: 1 Serving (41g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 219 | ||
Calories from Fat: 199 (91%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.1g | 29 % | |
Saturated Fat 12.5g | 62 % | |
Monounsaturated Fat 7.2g | ||
Polyunsanturated Fat 1.3g | ||
Cholesterol 0mg | 0 % | |
Sodium 147.9mg | 5 % | |
Potassium 168.4mg | 4 % | |
Total Carbohydrate 5.5g | 2 % | |
Dietary Fiber 3.2g | 13 % | |
Sugars, other 2.3g | ||
Protein 2.8g | 4 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 219
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