Crumbed Coated Snapper

Updated: Aug 9, 2019

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Ingredients (2 serves):

  • 2 snapper fillets

  • 1/2 lemon, juice squeezed

  • 1/4 cup almond meal

  • 1 egg

  • 1 medium kumara, chopped into chunks

  • 2 tbsp coconut milk

  • 2 tbsp olive oil

  • 1/4 cup parsley, chopped finely

  • Salt, pepper

  • Sautéed seasonal greens to serve

  • 1/2 head cauliflower


  1. Boil some water in a pan and add the chopped kumara. Boil for 10-15 minutes until cooked and add in the cauliflower for another 10 minutes until the cauliflower is cooked.

  2. Heat a fry pan over medium heat with 2 tbsp olive oil. Whisk the egg in a small bowl. Dip the fish into the egg mixture and then into the almond meal with the parsley and fry for 3 minutes each side until cooked. Season to taste.

  3. Mash the kumara with the cauliflower and add in the coconut milk to a creamy mixture. Serve with seasonal green vegetables.

** For males or physically active females, add an additional kumara.

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