Recently I joined my sister Gill and her husband for a few days walking in the Lake District. Flipping long way to drive but it was so worth it. Those hills! The landscape was like nothing I had seen before… I almost felt like I was on the moon.

They had hired a cottage and as my sister is not one to pay through the nose for dodgy pub food, she brings half the house with her. To my benefit! She’s a very good cook and this was a dish she served up one evening after a particularly gruelling days’s walking.

Yes, I know… I know… you’d think I’d want a hearty pie to fill my boots. But this was just the job. Tasty and juicy is all I can say.

Here’s the recipe so you can delight your family too.

Crusted Fish with Lime and Coriander (Serves 4)

For the fish and coating:

  • 4 large chunky pieces of skinless white fish (cod, haddock, pollock or coley) about 200g per person
  • 6 tablespoons of ground almonds
  • 1 egg beaten
  • 1 tablespoon rapeseed oil or 1 dessertspoon coconut oil

For the dressing:

  • 4 tablespoons of olive oil
  • Juice of and zest of 1 lime
  • 2 heaped tablespoons of chopped coriander (or you could use chives instead)
  • 1 glove garlic peeled and finely chopped
  • 2 level teaspoons grain or Dijon mustard
  • Pinch of salt and freshly ground black pepper

Crusted Fish with Lime and Coriander Crusted Fish with Lime and Coriander Crusted Fish with Lime and Coriander

  1. Wipe any excess moisture off the fish. Then coat each fillet first with a little beaten egg, then dab in the ground almonds.
  2. Heat the oil and when hot, sauté each fillet for about 3-4 minutes each side, taking care you don’t overcook.
  3. When you think it’s cooked, take out the fillets and place into an ovenproof serving dish. Some of the almond coating may have come off in the pan, make sure you scrape these bits out too as they are delicious!
  4. Then whack it under a hot grill for about one minute, just to give the coating an extra toast.
  5. Just before serving, warm the zingy lime and coriander dressing and pour over the fish.

Crusted Fish with Lime and Coriander

Serve with any vegetables of your choice… making sure you add in a good portion of your favourite starchy carbohydrate (sweet potato wedges, mash, rice, whatever) to offset any 15 mile hill hikes you might have just stumbled through.

Have a happy day. Annie x

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