Coconut and Spice Encrusted Sea Bass
Materials
- 4 fillets sea bass (see note)
- 1/2 cup coconut flour
- 2 tbsp coconut oil
- 1 tsp cumin
- 1 tsp curry powder
- 1 tbsp onion, finely chopped
- 2 cloves garlic, minced
- dash cayenne pepper
- salt, to taste
- 1 egg
Instructions
- Preheat oven to 350*
- Grease a baking sheet or pan with a small amount of coconut oil.
- Mix all ingredients well in a bowl. You may need to use your fingers to work the coconut oil into the flour so it doesn't clump. Once they are well mixed, pour the mixture onto a plate.
- Put egg in a small bowl and whip slightly with a fork.
- Dip each fillet in the egg, the coat in the flour mixture and place onto the pan.
- Bake for 15 minutes, or until fish is cooked through if using thicker filets.
Notes
Any type of flaky whitefish can be used with this recipe. Hake, sea bass, tilapia, haddock, corvina, etc all work fine. Just keep in mind that the cooking time will increase if you’re using a thicker fillet.
If you want a less sweet flavor, or don’t like the coconut flavor, almond flour and olive oil can be used as well.
I love lime so usually squeeze a little lime juice over the fillets before serving.