Haddock fillets coated with a toasted coconut crust made for an excellent and easy weeknight meal. I served the fish with some roasted vegetables and it was a delicious meal. I found this recipe at A Little Nosh (link no longer available) and was thrilled with my luck for the Secret Recipe Club post this month.
If you aren’t normally a fan of fish, haddock is great one to try. The flavor is mild and the fish is firm and not typically mushy in texture. We were lucky enough this past year to have friends visit Alaska and bring us back some very fresh haddock to try.
Anyone in Alaska want to ship us some more?
- 1 1/2 lbs haddock this was 3 large fillets (tilapia would also work well for this recipe)
- 1/2 cups almond flour
- 1/2 cup shredded sweetened coconut
- 2 egg whites lightly beaten
- medium grind sea salt or kosher salt
- freshly cracked black pepper
- fresh lemon wedges for serving
- Preheat oven to 400 degrees. Line a large baking sheet with foil and place a wire rack over the sheet.
- In a small bowl, mix the almond flour with the shredded coconut and set aside.
- Generously season the fish with the salt and pepper. Lightly brush the egg whites over both sides of the fish. Sprinkle the coconut mixture on top of the fish, press it into the fish and then flip over and repeat the process.
- Lay the coated fish on the wire rack. Bake for 20-25 minutes, or until the crust is golden brown and the fish flakes easily when tested with a fork. Serve with a squeeze of lemon across the top and Enjoy!