Almond Crusted hake fillets

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Almond crusted hake fillets

So we all know about Omegas and how we don’t eat enough fish….

I’m using hake fillets purely because I am still trying to find a supplier of wild caught salmon

(majority of the salmon we can buy in shops is farmed)


1 cup oat bran

50g flaked almonds

zest of 1 lemon

1/2 cup coconut flour/almond flour

2 eggs lightly beaten

about 4 hake portions (increase amount if you feeding an army)


6 sweet potatoes scrubbed and cut into wedges

avo oil



1 small cucumber grated

zest of 1 lemon

1 garlic clove crushed

125ml organic full cream yoghurt


Preheat oven to 180 degrees

Put the sweet potato on a baking tray, drizzle with avo oil and some pink salt

Bake for about 20 mins or until slightly brown and crispy (thats how I like mine)


Mix he oat bran, almonds and lemon zest. Season with salt, pepper and 2 tbls fresh herbs

Place in a flat dish

Beat the eggs in separate dish.

Roll each fish portion in the coconit flour, then the egg, then the almond mixture.

Heat a splash of avo/coconut oil and brown the fish on both sides

Place onto the same tray as the sweet potato and bake for about 5 mins until fish is cooked through


Combine all the ingredients for the sauce

Serve with fresh salad and sweet potato and fish