You can still enjoy your family favourites without putting unhealthy food into your body, and without compromising on taste. This recipe will make you a believer.
Preheat the oven to fan 200°C/Gas mark 7 and line a baking tray with baking parchment.
Slice the fillets into 12 ‘fish fingers’, the size depending on how large your fillets are, and season with salt and pepper.
Whisk the egg in a bowl, then place the ground almonds in another bowl and season with the lemon zest, garlic and chilli (if using).
Dip each fish finger into the egg mix and then into the ground almonds, so that they are fully coated, before placing in the prepared baking tray. Bake on the top shelf of the oven for 15 minutes until golden brown. 4
Serve with a squeeze of lemon and a sprinkling of salt. Variations
Nutritional analysis per serving (12 servings)
Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.
* For a nut-free coating, try desiccated coconut, just leave out the garlic and chilli.
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