Servings: 3
Prep time: 5 min Cooking time: 15 min
Ingredients
3 Haddock Fillet
3/4 cup Unsweetened Shredded Coconut
3 tbsps Avocado Oil
3 dashes Salt
6 dashes Black Pepper
1 1/2 tsps Cumin
3/4 tsp Turmeric
3/4 tsp Ground Ginger
3/4 tsp Garlic Powder
3 tbsps Parsley, finely chopped
1 Lemon, juiced
Directions
Preheat the oven to 400ºF. Line a baking sheet with parchment paper.
Combine the coconut, pepper, cumin, garlic, ginger, and turmeric. Spread coconut mixture across a plate.
Remove the tilapia from the refrigerator. Pat dry with a paper towel, then sprinkle with oil, salt, and pepper.
Coat each side of the fish with the coconut mixture.
Place the haddock on the baking sheet and scoop any remaining coconut mixture on top of the haddock, gently packing it down. Bake the haddock for 10-15 minutes, or until the fish is flaky.
Add parsley and lemon juice on top of the haddock. Serve and enjoy!
Notes:
Leftovers: Refrigerate in an airtight container for up to two days.
Fillet Size: One haddock fillet is equal to 150 grams or 5.3 ounces.
Air Fryer: Cook at 400 degrees F for 8-10 minutes, or until fish is flaky.
