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, fresh, wild-caught
  • 1 egg, omega-3, cage-free, organic
  • 1 c. almonds, organic, raw
  • 1/4 c. coconut, unsweetened, shredded, organic
  • paprika, organic to taste
  • 1 tsp. coconut oil, raw, extra-virgin, organic


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.