Herb and Almond Crusted Baked Fish

This is an alternative to a breaded crust fish dish, therefore keeping it gluten free, and low in carbs!  The chief taster enjoyed this and declared it light and zesty.  Instead of using lemon, I used a lemon thyme which gave the dish the zesty taste without any of the citrus.  It was easy to make too, my favourite type of dish!

I used cod for this dish, but you could use the topping mixture for any other white fish or possibly salmon too.

INGREDIENTS

2 cod fillets

2 tblspn ground almond

2 tblspn lemon thyme, chopped

2 spring onions, finely chopped

1 tblspn fresh parsely, chopped

salt and pepper

METHOD

• Preheat the oven to 190C/375F degrees.
• Mix the ground almond, onions and seasoning together in a bowl.
• Place the fish fillets in a lightly greased baking dish.
• Place the almond and herb mixture on top of the fish, covering it evenly.
• Bake for 20-30 minutes until the fish is cooked through.
• Eat and enjoy!