- 400g firm, white fish, cut into 2cm thick ‘fingers’ (bones and skin removed)
- ¾ cup blanched almond meal (or see below for nut free)
- ½ tsp fine sea salt
- 2 Tbspn fresh parsley or chives, finely chopped
- ½ tsp garlic powder (opt)
- pepper to taste
- 1/3 cup melted ghee or coconut oil
Nut Free: Use tapioca starch, banana flour or coconut flour instead of almond meal. Or mill sunflower seeds and pepitas to make a meal.
- Preheat oven to 200C.
- In a bowl, mix almond meal, salt, parsley or chives, garlic powder and pepper. Have melted ghee or coconut oil ready in another bowl.
- Dip each fish finger into the melted ghee/coconut oil, then roll in the almond meal mixture, pressing mixture onto the fish. Place fish fingers onto a baking tray.
- Drizzle any remaining ghee/oil over the fish fingers, and place tray into oven.
- Cook 20-30 mins at 200C, or until cooked through and lightly browned on edges.
- Serve with Mayonnaise or Aioli, raw veggie sticks and avocado; or steamed veggies and Cauliflower Leek Mash for dinner.
- Recipe can be doubled and the fish fingers kept in the fridge to serve cold for a quick meal or snack.
- Store in fridge for up to 3 days. Will last in freezer at least 4 months, but may dry out. If freezing, wrap well so they are airtight.
This recipe has been kindly shared by Quirky Cooking from: