Coley with Almond, Chilli and Lime Crust

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.