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Servings: 1, Prep Time: 10 min, Cook Time: 20 min
Ingredients
5 oz [140 g] Cod
3 tbsp [18 g] Unsweetened Shredded Coconut
1 tbsp [7 g] Almond Flour
1 tsp [6 g] Salt
1 tsp [2.8 g] Garlic Powder
0.5 tsp [0.9 g] Ginger (Ground)
1 tbsp [13.6 g] Coconut Oil
0.25 cup, diced [38.75 g] Pineapple
0.18 cup, chopped [20.52 g] Red Bell Pepper
2 tbsp, chopped [10 g] Red Onions
1 fruit [67 g] Lime
2 tbsp [2 g] Cilantro (Coriander) (Finely chopped)
1 dash [0.4 g] Salt
Directions
In a bowl, mix together the shredded coconut, almond flour, salt, ginger powder, and garlic powder. Set aside.
Preheat the oven to 400°F (205°C) and line a sheet tray with parchment paper. Be sure to spray the parchment with coconut oil so the fish doesn’t stick.
Pat the cod dry and coat it with the coconut mixture. Place the cod on the parchment paper and spray the top with coconut oil. Cook for 15-18 minutes, or until cooked through and golden.
To make the pineapple salsa, finely dice the pineapple, red pepper, red onion, and cilantro. Squeeze the juice of half a lime over the mixture. Mix everything together and season with a pinch of salt.
Nutrition Info
Calories: 481, Fat: 28g, Carbs: 33g, Protein: 31g, Fiber: 12g
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