Ingredients
Directions
Coated in coconut, this crisp fish dish makes a speedy fish dinner.
Preheat the oven to 200C degrees.
Line a baking sheet with parchment paper.
In a small bowl mix the shredded coconut, almond flour and the sea salt. Coat the cod fillets with the olive oil and then toss them in the coconut and almond flour.
Try to cover the fillets the best you can then lay it out on the baking sheet.
Once all the fillets are coated, bake them in the oven for 10-12 minutes or until the crust is golden brown.
While the cod is baking, prepare the broccoli by chopping it into florets and steaming them until bright green.
2 servings
- Amount per serving
- Calories332
- % Daily Value *
- Total Fat 15.8g21%
- Saturated Fat 3.6g18%
- Cholesterol 144mg48%
- Sodium 1119mg49%
- Total Carbohydrate 14.5g6%
- Dietary Fiber 5.9g22%
- Total Sugars 3.6g
- Protein 35.4g
- Calcium 9mg1%
- Iron 17mg95%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
Ingredients
Directions
Coated in coconut, this crisp fish dish makes a speedy fish dinner.
Preheat the oven to 200C degrees.
Line a baking sheet with parchment paper.
In a small bowl mix the shredded coconut, almond flour and the sea salt. Coat the cod fillets with the olive oil and then toss them in the coconut and almond flour.
Try to cover the fillets the best you can then lay it out on the baking sheet.
Once all the fillets are coated, bake them in the oven for 10-12 minutes or until the crust is golden brown.
While the cod is baking, prepare the broccoli by chopping it into florets and steaming them until bright green.
Done