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    • Coley with Almond, Chilli and Lime Crust

    Mark Sharron
    Easy
    20 minutes
    4
    Amount Per Serving: Calories 393; Fat 27.15g; Carbohydrates 21.15g; Sugar 6.2g; Protein 28.4g
    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.
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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

    • To make Tuna Fish Cakes, start by draining the canned tuna. 
    • While the rice is cooking, prepare the eel by grilling or frying it.
    • Put the tomato paste, olives, and butter into a blender or food processor and whizz until smooth.
    • Put the oats in the blender or food processor, slightly broken up.
    • Coat the fillets with the butter mixture while grilling.
    • Heat a large skillet over medium-high heat and add the fish cakes.
    • Serving Suggestions: Some people serve this like a lime and chilli avocado wrap, with a side of chips or a salad. While others like to serve this at a BBQ, or in a sandwich, or on a wrap. A lot of people use this in a wrap because the flavour of this combines well into the wrap. Or, you can use wholemeal bread to make a sandwich out of it.