Lemon Coconut Haddock
Nutritional Info
- Servings Per Recipe: 3
- 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
View full nutritional breakdown of Lemon Coconut Haddock calories by ingredient
Introduction
Whole30 Compliant Whole30 CompliantNumber of Servings: 3
Ingredients
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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 rind
Flax seed meal 1/4 c
Coconut Flakes Unsweetened Organic 1/2 C
Cilantro, Fresh Chopped, 0.125 cup
Bertolli Extra Virgin Olive Oil, 1 tsp
Salt & Pepper to taste.
Tips
Sever with homemade coleslaw and baked potato
Directions
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.