Almond / Coconut Encrusted Whitefish
  • Email Email
  • Print Print

Almond / Coconut Encrusted Whitefish

Submitted by: Carol Cornetta

Prep Time: 5 Minutes

Cook Time: 20 Minutes

Servings: 4

A tasty, crunchy topping for fish


    4 whitefish

    1 egg

    1 c. almonds

    1/4 c. shredded coconut

    paprika to taste

    1 tsp. coconut oil


Preheat oven to 350 degrees In a blender, chop almonds and coconut together until the size of bread crumbs. Mix paprika into the crumbs. Dip tilapia fillets in the beaten egg and coat in almond/coconut mixture. Grease a shallow baking dish with olive or coconut oil and bake fish for about 20 mins until done.