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