Baked Coconut Fish Fillet

Originally made with Haddock boneless fish fillet.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.

Category: Main Dish

Cuisine: Keto

Ready in 22 minutes
by sheris

Ingredients

4 5 oz. Boneless fish fillets

Sea Salt

Freshly ground pepper

1 cup Coconut Shredded and unsweetened

1/4 cup Hazelnut Ground

2 tablespoons Coconut oil Melted


Directions

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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