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Almond crusted barramundi
Almond crusted barramundi
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Prep Time:
20 minutes
Cook Time:
20 minutes
Total Time:
40 minutes
Delicious low-carb coconut chili spinach pairs perfectly with almond-crusted fish.
Ingredients:
  • 130g yoghurt
  • 5.00 gm curry powder
  • Salt & freshly ground pepper
  • 100g flaked almonds, roughly chopped
  • 2 (about 500g) barramundi, cut crossways into 3cm pieces
  • Olive oil spray
  • 2 bunches English spinach, trimmed
  • 18.20 gm olive oil
  • 1 garlic clove, crushed
  • 1 small fresh red chilli, finely chopped
  • 1 tsp grated fresh ginger
  • 45g desiccated coconut
Instructions:
  • Preheat the oven to 200°C. Line a baking tray with non-stick baking paper. In a plate, mix together the yogurt and curry powder. Season with salt and pepper.
  • Place the almonds on a plate. Coat barramundi pieces evenly with yogurt, then press one side into almonds. Arrange fish on a tray almond-side up, lightly spray with olive oil. Bake for 10 minutes or until fish flakes easily with a fork.
  • Place spinach leaves in a large heatproof bowl, cover with boiling water, and let sit for 30 seconds. Drain, refresh under cold running water, then gently squeeze to remove excess water.
  • In a non-stick frying pan over medium heat, warm the oil. Cook the garlic, chili, and ginger for 1 minute. Stir in the coconut and cook for about 3 minutes until lightly toasted. Season with salt and pepper to taste.
  • Mix the coconut mixture with the spinach and plate alongside the barramundi.

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