Coley with Almond, Chilli and Lime Crust

20 minutes
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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  • 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


  • Preheat the oven to 200 degrees celsius.

  • In a bowl, combine 4 tbsp smooth or crunchy almond butter, finely chopped chilli, garlic and lime zest and juice with 2tbsp of hot water. Add a little salt and pepper. Make sure the mix is soft, smooth and well blended.

  • Take each fillet piece and roll it in the almond butter, chilli, garlic and lime zest and juice mix.

  • Next, place a baking paper onto the baking tray so that the fillets will not stick to the tray.

  • Bake the skinless and boneless fillets in the oven for 15-20 mins, until the top is nice and golden.

  • Let the fillets cool down and serve with some coriander and sliced lime.

  • 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.

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