Coconutty Fish Fingers

Have you ever heard of healthy fish fingers? THIS is it! They are also a great hit with our kids 

• 500g skinless & boneless firm white fish (i.e. haddock, blue grenadier), cut into 3 x 10cm pieces
• 2 tbsp lemon juice
• 60ml coconut cream
• 150g shredded coconut
• 20g almond meal
• 60g coconut oil, melted
• Salt

1. Place the fish in a bowl with the lemon juice, coconut cream and ¼ tsp salt. Mix, then leave in the fridge for about an hour to marinate (don't leave it for longer or the fish will start to disintegrate). Scrape off and discard as much of the cream as you can from the fish, then set aside.
2. Place a large frying pan on medium high heat and, once hot, add the coconut. Dry-fry for 2-3 minutes, stirring from time to time, until golden. Transfer to a medium shallow bowl and set aside to cool, then mix in the almond meal and ½ tsp salt.
3. When ready to cook, set you oven grill to high.
4. Coating one at a time, dip a piece of fish into the melted coconut oil, followed by the coconut mix. Toss until it is coated on all sides and transfer to a wire rack placed on top of a large tray covered with baking paper. Continue with the remaining pieces.
5. Place under the grill - leave about 20cm clear between the grill and the fish, otherwise it will burn! - cook for 5-6 minutes, turning them over carefully halfway through - until cooked through and golden-brown. If the fish is not cooked but the coating is brown and ready, just turn the grill off and leave in the oven for 2-3 minutes: the fish will cook in the residual heat.
6. Serve with home-baked potato or sweet potato wedges and salad. Yum!

This recipe is approved for our following Healing Diets:

- Adrenal Healing Nutrition Plan

- Gluten-Free / Celiac & Non-Celiac Gluten-Sensitivity

- Dairy-free 

- Low Hydrogen-Sulphide Diet

- SIBO Biphasic-Diet - Phase 1 & 2 

Author: Filipa Bellette, Clinical Nutritionist & Functional Medicine Practitioner