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    • Coley with Almond, Chilli and Lime Crust

    Mark Sharron
    Easy
    20 minutes
    4
    Liven up your midweek meals with this fish dish using exquisite almond butter. A quick and easy recipe that is also a great source of omega 3.
    1 rating
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    Ingredients

    • 4 Coley skinless & boneless fillet pieces
    • 4 tablespoons of Smooth or Crunchy Almond Butter
    • 1 chilli, seeds removed then finely chopped
    • 1 clove of garlic, crushed
    • 1 lime, zest & juice, leave some for garnishing
    • Coriander for garnishing

    Method

    • Step-by-step method: Coley with Almond, Chilli and Lime Crust
    • Preheat the oven to 200°C (fan 180°C) or 400°F
    • Pat coley fillets dry with kitchen paper and set aside
    • Zest and juice the lime, reserving a small amount of juice and zest for garnish
    • Finely chop the chilli (after removing seeds)
    • In a bowl, combine almond butter, half the chopped chilli, crushed garlic, most of the lime zest, and most of the lime juice
    • Mix thoroughly to form a cohesive paste
    • Lay the coley fillets on a parchment-lined baking tray
    • Spread the almond-chilli-lime paste evenly over the top of each fillet using a spoon or spatula
    • Ensure a uniform crust layer on each fillet
    • Bake in the oven for 10-12 minutes, or until the fish is just cooked through and the crust begins to golden
    • While baking, wash and pick the coriander leaves for garnish
    • Once cooked, remove fillets from the oven and rest for 1-2 minutes
    • Plate each fillet carefully, spooning any almond crust that slips onto the tray back over the fish
    • Garnish with reserved lime zest, a squeeze of reserved lime juice, extra chopped chilli, and fresh coriander leaves
    • Serve immediately, optionally over a simple salad or with seasonal steamed greens