Coconut & Almond Crusted Haddock (Paleo, Gluten Free, Dairy Free)



My friend & coworker is an avid fisherman, and when he asked me to cover his experiments so he could take a day off, he promised to repay the favor with fresh fish. And he certainly delivered!  The next day, he brought me 8 haddock fillets. Yes, I said EIGHT! 🙃

Obviously I froze most of them, but now I’m on a quest to come up with new ways of cooking fish. Luckily, this recipe came out delicious! And the best part about super-fresh fish? No fishy smell in the kitchen, woohoo!

Coconut & Almond Crusted Haddock

Fresh haddock fillets
1 egg, beaten
Almond flour, finely ground
Unsweetened coconut flakes
Lemon slices (optional)

  • Preheat oven to 400 degrees F.
  • Combine equal parts coconut flakes & almond flour in a shallow dish (how much you need will depend on how much fish you plan to cook)
  • Dip both sides of haddock fillet in beaten egg mixture, allowing excess to drip off.
  • Next, coat both sides of fillet with almond-coconut mixture
  • Place fillets on cookie sheet lined with aluminum foil and bake for 20-25 minutes.
  • Serve with lemon slices, if desired.

This dish would go well with mashed potatoes, green beans or sautéed kale! White wine would pair well, too.

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