Baked Fish FIngers


  • 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.


  1. Preheat oven to 200C.
  2. In a bowl, mix almond meal, salt, parsley or chives, garlic powder and pepper. Have melted ghee or coconut oil ready in another bowl.
  3. 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.
  4. Drizzle any remaining ghee/oil over the fish fingers, and place tray into oven.
  5. Cook 20-30 mins at 200C, or until cooked through and lightly browned on edges.
  6. Serve with Mayonnaise or Aioli, raw veggie sticks and avocado; or steamed veggies and Cauliflower Leek Mash for dinner.
  7. Recipe can be doubled and the fish fingers kept in the fridge to serve cold for a quick meal or snack.
  8. 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:

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