Although I live by the ocean, I don’t seem to eat enough seafood. It may be because if I buy seafood I want to be sure that I will cook it the same day.
Recently I visited my local seafood store with the intention of buying some smoked salmon for a breakfast omelette I was craving. As well as some Tasmanian smoked salmon, I left with some fresh wild caught snapper and started dreaming up possibilities for my lunch.
The great thing about fish is that you can cook it in a flash. So I wasted no time in preparing my snapper for my lunch. This recipe literally took me no longer than 10 minutes to prepare and cook and requires minimal ingredients. It’s a healthy and delicious twist on the classic battered fish that will satisfy any seafood craving and provide a good dose of essential omega 3 fatty acids.
Ingredients (based on a meal for two)
- 4 x pieces of snapper fillets
- 2 free-range eggs
- ½ cup coconut flour
- 1 teaspoon each of dried dill, oregano, basil, parsley time (or use an Italian herb mix – whatever you have in the pantry that takes your fancy)
- Sea salt to taste (ground in a mortar and pestle to a fine consistency)
- Cracked pepper to taste
- 2 tablespoons coconut oil
- Fresh lemon and parsley to serve
Mix together half the coconut flour with the dried herbs and season to taste. Spread out evenly on a medium sized plate. Spread the remaining coconut flour on a separate plate.
Whisk the eggs in a bowl.
One at a time, coat the snapper first in the plain coconut flour, followed by the egg mixture, followed by the coconut herb mixture. Set each battered fillet on a separate plate ready to be pan-fried.
In a non-stick pan, heat a tablespoon of coconut oil over medium heat. Once melted and slightly sizzling, add two of the snapper fillets. Give the pan a little shake every now and then so the fillets don’t stick. Cook for approximately two minutes each side until they are nice and golden. Ensure there is enough coconut oil to coat the fish and prevent it from sticking to the pan.
Repeat the above step to cook the other fillets in the remaining coconut oil.
Serve immediately with freshly chopped parsley, fresh lemon wedges and a little sprinkle of sea salt.
They are delicious just as they are, but I also like to serve with some sautéed greens such as spinach and kale, or for a special treat, some roasted sweet potato wedges cooked in duck fat or lard for a healthy ‘fish and chips’.