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
Sauce:
- 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