Coconut Crusted Tilapia

Coconut Crusted Tilapia is a delightful seafood dish featuring tender tilapia fillets coated in a crunchy coconut crust, offering a tropical twist to a classic American favorite. Perfectly baked to golden perfection, this gluten-free meal is both satisfying and nutritious.

Ingredients

• Tilapia fillets - 2 pieces (about 200 g each)
• Unsweetened shredded coconut - 1 cup (90 g)
• Almond flour - 1/2 cup (50 g)
• Egg - 1 large
• Salt - 1/2 teaspoon
• Black pepper - 1/4 teaspoon
• Garlic powder - 1/2 teaspoon
• Paprika - 1/2 teaspoon
• Olive oil - 2 tablespoons

Steps

1. Preheat the oven to 200°C (400°F) and line a baking sheet with parchment paper.
2. In a shallow bowl, whisk the egg with salt, black pepper, garlic powder, and paprika.
3. In another shallow bowl, combine the unsweetened shredded coconut and almond flour.
4. Dip each tilapia fillet into the egg mixture, allowing excess to drip off, then coat thoroughly with the coconut-almond mixture.
5. Place the coated fillets on the prepared baking sheet and drizzle olive oil over the top.
6. Bake in the preheated oven for 15-20 minutes, or until the fillets are cooked through and the crust is golden brown.
7. Remove from the oven and let cool for a couple of minutes before serving.

Nutrition

• Calories: 350
• Protein: 30 g
• Carbs: 18 g
• Fiber: 6 g
• Sugar: 3 g
• Sodium: 300 mg
• Cholesterol: 70 mg
• Total Fat: 20 g
• Saturated Fat: 8 g
• Unsaturated Fat: 12 g
• Water: 0.25 L

Health Benefits

• Rich in omega-3 fatty acids, which support heart health.
• High in protein, promoting muscle growth and repair.

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