Almond Crusted Snapper

There are very few foods that I associate with summer more than fish and chips. It’s a bit messy but it was always our go to choice for picnics on the beach when I was growing up. Having to fend off the seagulls and getting sand in some bites was all part of the fun. The downside is that fried, processed flour (used in the outside breading) is one of the worst things we can put in our bodies from a nutritional point of view. As an alternative I like to used nut flours and seeds to make a crispy coating and bake it in the oven to not only cut out the bad stuff but to add in lots of good stuff- in the form of protein, healthy fats and many vitamins and minerals. This time I served it with a really simple and plain kale salad but some baked or roasted potatoes or yams are a good substitute for chips.

Almond Crusted Snapper
 
Prep time
Cook time
Total time
 
Serves: 4
INGREDIENTS:
  • 4 4 oz snapper fillets
  • ½ cup almond flour
  • ½ cup coconut flour
  • ¼ cup hemp hearts
  • 2 tablespoons sesame seeds (black or white)
  • 2 eggs
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • ½ teaspoon turmeric
  • ¼ teaspoon sea salt
  • Salad
  • 4 cups kale, shredded
  • 2 cups cucumber, peeled and chopped
  • ½ cup green peas
  • ¼ cup green onion, sliced
  • 1 tablespoon apple cider vinegar
  • 2 teaspoons cold-pressed olive oil
  • A couple dashes each of sea salt and pepper
DIRECTIONS:
  1. Preheat oven to 400°. Set up two large plates and a bowl. In the first plate goes the coconut flour, in the bowl goes the eggs, whisked, in the second plate goes the almond flour, seeds and spices, all mixed thoroughly. Take the snapper fillets, making sure all the bones are removed and coat completely and evenly in the coconut flour, then dip them in the egg until fully coated then lastly dip them in the almond flour mixture. Place the coated fillets on a parchment lined baking sheet and bake for 15 to 20 minutes, depending on thickness. Mine were quite thin so 15 minutes was enough.
  2. Place the kale in a large bowl with the oil, vinegar, salt and pepper and massage with hands a few times until the kale softens. Add in the cucumber, peas and green onion and toss to combine.

 

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