GET FREE SHIPPING WHEN YOU SPEND £75 OR MORE

0208 890 4549

eileen@bradleysfish.com

Coley with Almond, Chilli and Lime Crust

WRITTEN BY:

Eileen

SERVES:

4

NUTRITION:

Rich in Protein

DIFFICULTY

Easy

TIME

30 Minute minutes

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.

Share this recipe

Method

1.

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.

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


3.

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

Shopping List

Ingredients

1.
4 Coley fillet pieces, skinless & boneless
2.
4tbsp Meridian Almond Butter (Smooth or Crunchy)
3.
1 chilli, seeds removed and finely diced
4.
1 clove of garlic, crushed
5.
1 lime, zest & juice and extra to serve
6.
Small bunch of coriander

Other Recipes You Might Like

Catfish Tacos Recipe with Slaw

Catfish Tacos Recipe with Slaw

SERVES:

4

TIME

35 minutes

DIFFICULTY

Easy

Mussels in Spicy Tomato Sauce

Mussels in Spicy Tomato Sauce

SERVES:

2

TIME

25 minutes

DIFFICULTY

Easy

Prawns with Garlic, Oil and Piripiri

Prawns with Garlic, Oil and Piripiri

SERVES:

4

TIME

35 minutes

DIFFICULTY

Easy

classic prawn cocktail

The Classic Prawn cocktail

SERVES:

6

TIME

15 minutes

DIFFICULTY

Easy

Coquilles Saint Jacques Recipes

Coquilles Saint Jacques

SERVES:

4

TIME

40 minutes

DIFFICULTY

Medium

Crab Bisque Recipes

Blushing Tomato Crab Bisque

SERVES:

4 to 6

TIME

60 minutes

DIFFICULTY

Medium

Shopping cart
Sign in

No account yet?

Start typing to see posts you are looking for.

join the newsletter

Subscribe to our mailing list and get the latest offers before anyone else!