Recipes

Bream with Almond, Chilli & Lime crust

Ingredients

  • 4 Coley fillet pieces, skinless & boneless
  • 4 tbsp Meridian almond butter
  • 1 chilli, seeds removed and finely diced
  • 1 clove of garlic, crushed
  • 1 lime, zest & juice + extra to serve
  • Small bunch of corriander

Method

  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.
  4.  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.

Serves 4