An ideal light high protein dinner. This recipe is Gluten free, Dairy free and Paleo approved.
For the Fish:
• 400g of Cod
• 1 Cup of Almond Flour
• 3 Tablespoons of Chia Seeds
• 1 Egg, Whisked
For the Salsa Verde
• 1 Large Handful of Coriander
• 2 Tablespoons of Capers
• Juice of 1 Lemon
• 1 Tablespoon of Olive Oil
• Salt & Pepper to Taste
Blend the almond flour and chia seeds together in a food processor.
Cut the fish into pieces, whatever size you like and dip each piece into the whisked egg.
Scatter out the almond/chia mix onto some parchment paper and place the fish on top. Flip each piece a couple of times to coat them evenly.
Heat some coconut oil in a pan on high heat. When it’s hot, add the fish. Cook for 1-2 minutes each side (all four sides) until it’s nice and crispy.
While the fish is cooking, roughly chop the coriander and it with all of the other salsa verde ingredients to a bowl and simply mix them around.
Plate the fish and drizzle the salsa all over it and serve.