Coley with Almond, Chilli and Lime Crust

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