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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

    • 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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