Breads & Bakingciaoflorentina5.0
Baked Pistachio Crusted Fish
Baked fish fillets in a paleo crispy pistachio coconut crust served over the best zesty mango sauce. Perfect as a romantic dinner for two or to feed a crowd.
👥 2 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 5 min🔥 Cook: 10 min👤 Florentina📖 ciaoflorentina
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- bowl
- food processor
- baking sheet
- blender
📝 Preparation Steps
1
Preheat oven to 400"F
2
In the bowl of a small food processor chop the pistachios with the coconut until coarse with a nice texture. Transfer to a plate.
shredded coconut (unsweetened)2 tbspcoconut oil1 tbsp
3
Pat the fish fillets dry with paper towels very well. Drizzle a teaspoon of the coconut oil on top and rub all over.
shredded coconut (unsweetened)2 tbspcoconut oil1 tbsp
4
Sprinkle well all over with sea salt and red pepper flakes to your taste.
tsp sea salt or to taste1/2sea salt1 pinch
5
Place the fish on top of the chopped pistachio and coconut mix and use your hands to pat it to coat all over.
shredded coconut (unsweetened)2 tbspcoconut oil1 tbsp
6
Add a drizzle of coconut oil to a baking sheet and place the Crusted fish on top. Drizzle a little more coconut oil on top and bake in the preheated oven for 10 to ⏱️ 15 minutes until cooked through. ( the baking time will depend on the thickness of the fillets and your oven, so keep an eye on it)
shredded coconut (unsweetened)2 tbspcoconut oil1 tbsp
7
Mango Sauce
8
Meanwhile add the mangos, lime juice, olive oil and sea salt to a blender. Puree until smooth.
zested lime1lime ( juice only)1/2tsp sea salt or to taste1/2sea salt1 pinch
9
Drizzle a serving plate with some of the mango sauce and place the baked fish on top. Drizzle with more sauce and garnish with the lemon zest.
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