Add to Cookbook

Lemon, coconut and almond crusted fish

  • 6
Lemon, coconut and almond crusted fish


  • 6 cod fillets
  • ½ cup coconut, preferably thread
  • ½ cup fresh breadcrumbs
  • 2 tablespoons chopped parsley
  • grated rind 2 lemons
  • 50 grams butter, softened
  • ½ cup dry sherry or dry white wine


  1. Place the fish in an oven-proof dish.
  2. In a bowl mix together the coconut, breadcrumbs, parsley, lemon rind and butter. Scatter equal amoutns on top of each fillet.
  3. Pour in the sherry or dry shite wine and bake at 190ºC for 15 minutes. Serve with new potatoes and a watercress and rocket salad.

Cooks Tips

- If you don't have breadcrumbs, add an extra ¼ cup desiccated coconut.

Comments (0)

Please login to submit a comment.