A white fish dish baked with the crust made of walnuts giving it a crunchy and tasty texture.
The Chief taster tells me that the walnut crust kept the fish moist and loved the flavour as it took him back to the Middle East with the nutty and herb taste. This is a great way to “jazz up” a piece of white fish and easy to make. Ground some nuts, throw in some herbs, dip the fish in egg, roll in the nuts, bake and voila! Simple!
Any white fish will do (according to the Chief Taster…I am vegetarian so I rely on him for feedback for anything involving meat or fish!). It makes a great alternative to “breaded” fish fillets and I bet this would be nice for chunks of fish…kinda like fish fingers, but a tastier version! You could mix the herbs up a bit too, just keep the walnuts in though.. Have a play and let me know!
- 2 large white fish fillets
- 1 egg, beaten
- 1/2 cup walnuts, ground
- 2-3 tblspns almond flour
- 1 tspn dried parsley
- 1 tspn dried thyme
- 1 tspn garlic powder
- 1/2 tspn pepper
- pinch of salt
- 2 cloves of garlic, peeled and thinly sliced
- 2 tblspns olive oil
- Heat the oven to 180C/350F degrees.
- Mix the walnuts, almond flour and herbs together in a bowl.
- Dip the fish fillets into the beaten egg, then press into the bowl with the nut and herb mixture. Make sure that the fish is entirely covered and press any mixture onto the fish if needed.
- Place the fish onto a baking parchment lined tray.
- Scatter the garlic slices on top of the fish.
- Drizzle the olive oil over the fish.
- Cover the fish with silver foil and bake for 30 minutes.
- Remove the silver foil and bake for a further 5 minutes.
- Eat and enjoy!
- Nutritional Info per serving - 509 Calories, 39g Fat, 33g Protein, 11g Total Carbs, 5g Fibre, 6g Net Carbs