The Complete Ketogenic Diet for Beginners: Your Essential Guide to Living the Keto Lifestyle by Amy Ramos & Rockridge Press

Author:Amy Ramos & Rockridge Press [Ramos, Amy]
Language: eng
Format: azw3, epub
Publisher: Rockridge Press
Published: 2016-12-20T05:00:00+00:00

PER SERVING Calories: 406; Fat: 31g; Protein: 29g; Carbs: 6g; Fiber: 3g; Net Carbs: 3g; Fat 65%/Protein 30%/Carbs 5%

BAKED COCONUT HADDOCK

Serves 4 / Prep time: 10 minutes / Cook time: 12 minutes

KETO QUOTIENT

DAIRY FREE

GLUTEN FREE

UNDER 30 MINUTES

A lovely golden nut crust not only adds fabulous flavor to fish, it also helps prevent overcooking of the fillets so they stay moist. This protective coating can be any type of nut from delicate almonds to more robust pistachios. Just substitute the other nuts in the same amount as the hazelnuts in the recipe.

4 (5-ounce) boneless haddock fillets

Sea salt

Freshly ground black pepper

1 cup shredded unsweetened coconut

¼ cup ground hazelnuts

2 tablespoons coconut oil, melted

1. Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside.

2. Pat the fillets very dry with paper towels and lightly season them with salt and pepper.

3. Stir together the shredded coconut and hazelnuts in a small bowl.

4. Dredge the fish fillets in the coconut mixture so that both sides of each piece are thickly coated.

5. Place the fish on the baking sheet and lightly brush both sides of each piece with the coconut oil.

6. Bake the haddock until the topping is golden and the fish flakes easily with a fork, about 12 minutes total.

7. Serve.

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