MACADAMIA CRUSTED FISH

SERVES 2

125g/1 cup macadamia nuts

40g/¾ cup gluten-free breadcrumbs

25g/⅓ cup desiccated coconut

1 egg

75g/⅔ cup rice flour or gluten-free plain (all-purpose) flour

Pinch of dried chilli flakes

Pinch each of Lucy Bee Himalayan salt and ground black pepper

400g/14 oz fillet of white fish, skinned and cut in half

1–2 tbsp Lucy Bee coconut oil

Preheat the oven to 180°C/350°F/gas mark 4.

Blitz the macadamia nuts to crumbs in a small food processor, then mix with the breadcrumbs and desiccated coconut. Transfer this to a dish.

Beat the egg and place in a second dish. In a third dish, mix the flour with the chilli flakes, salt and pepper.

Take one piece of fish and dip it first into the flour mixture then the beaten egg, and lastly coat it generously in the nut mixture. Repeat this process with the other piece of fish.

Melt the coconut oil in a heavy-based ovenproof frying pan over a medium heat. When hot, add the fish, turning each piece over after about 3 minutes. Cook the other side for 3 minutes, then transfer to the oven for 10–15 minutes, or until the fish is just cooked through. Serve with my chips and mushy peas.