Almond, Walnut and Lime Herb crusted Fish

Almond, Walnut and Lime Herb crusted Fish

I am not too sure how many of us are still sticking to our long list of New Years resolutions, but instead of working out more, starting a new hobby or hiking every weekend I have tried to implement little habits that I thought I needed to incorporate more into my every day life. Eating more fish and less red meat was a challenge I was happy to accept. We have had quite a few mid week fish dishes and this one is so tasty, carb-clever and soooo tasty!

MeganDaniels (4 of 22)

Serves 2

Preparation: 20 minutes

Cooking Time: 7-9 minutes


  • Coconut spray/oil, for lining the baking tray
  • Zest and juice of 1 lime, kept separately
  •  ¼ cup of almonds, coarsely chopped
  •  ¼ cup of walnuts, coarsely chopped
  •  1 Tbsp fresh parsley, chopped
  •  1 tsp smoked paprika
  •  1 Tbsp plus 2 tsp extra-virgin olive oil, divided
  •  ¼ cup dried breadcrumbs
  •  1 Tbsp dried Italian Herbs
  •  1 tsp pink Himalayan salt
  •  Freshly ground black pepper to taste
  • 2 fillets of Fresh fish, on the green list
  • 2 tsp Dijon mustard
  • Lime wedges for garnish


  1. Preheat oven to 200°C.
  2.  Grease a baking tray with coconut spray.
  3. Combine lemon zest, almonds, walnuts, parsley, paprika, oil, breadcrumbs, mixed herbs into a small mixing bowl .
  4. Place fish on the prepared baking sheet and spread each portion season with salt and pepper before spreading with the mustard onto each fillet.
  5. Divide the nut and herb mixture among the portions, pressing it onto the mustard.
  6. Bake the fish until opaque in the centre, about 7 to 9 minutes, depending on thickness.
  7. Remove from the oven and serve with Oriental spiced wok fried vegetables and the fresh lime wedges.

MeganDaniels (21 of 22)


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