Coley with Almond, Chilli and Lime Crust
30 Minute
Rich in Protein
This recipe works with any firm white fish; experiment with Bream or Pollack to take the pressure off those precious cod. Serve with wild rice and a fresh salad.
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  • 4 Coley fillet pieces, skinless & boneless
  • 4tbsp Meridian Almond Butter (Smooth or Crunchy)
  • 1 chilli, seeds removed and finely diced
  • 1 clove of garlic, crushed
  • 1 lime, zest & juice and extra to serve
  • Small bunch of coriander


  • 1/ Heat the oven to 180C/ 160C fan/ Gas 4. Lightly oil a baking sheet or oven dish and lay the fish on and season lightly.

  • 2/ Beat together the remaining ingredients in a small bowl with 2tbsp of hot water. Spread onto each fish fillet.

  • 3/ Bake for 15-20 mins until the fish is cooked through. Serve with an extra squeeze of lime and coriander leaves.

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