Lemon Coconut Haddock
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 3
Ingredients
Ingredients:1 lb Skinless Haddock Egg, fresh, whole, raw, 1 large (remove)Coconut Milk, Organic, Classic, Unsweetened (Native Forest), 0.25 cup (remove)Lemon, fresh squeezed, juice of one whole lemon, 1 serving 2 tsp lemon rindFlax seed meal 1/4 cCoconut Flakes Unsweetened Organic 1/2 CCilantro, Fresh Chopped, 0.125 cup Bertolli Extra Virgin Olive Oil, 1 tspSalt & Pepper to taste.
If haddock is frozen thaw ahead. Preheat oven to 400. Use tsp olive oil and grease a 13x9 baking dish. In a shallow dish or pie plate, blend egg, coconut milk and lemon.
Set aside. In another pie plate, mix Flax seed meal, coconut flakes, cilantro and lemon rind. Salt & pepper
Dip chicken in coconut milk mixture then dredge into flaxseed meal and place in baking dish. Bake 30 to 40 minutes or golden brown
Serving Size: Makes 3 5oz servings
Number of Servings: 3.5
Recipe submitted by SparkPeople user BABIESTEPS.
Set aside. In another pie plate, mix Flax seed meal, coconut flakes, cilantro and lemon rind. Salt & pepper
Dip chicken in coconut milk mixture then dredge into flaxseed meal and place in baking dish. Bake 30 to 40 minutes or golden brown
Serving Size: Makes 3 5oz servings
Number of Servings: 3.5
Recipe submitted by SparkPeople user BABIESTEPS.
Nutritional Info Amount Per Serving
- Calories: 304.1
- Total Fat: 17.8 g
- Cholesterol: 127.4 mg
- Sodium: 258.1 mg
- Total Carbs: 8.7 g
- Dietary Fiber: 4.6 g
- Protein: 30.3 g
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