Ingredients
Check off ingredients as you go
- 4 Nile perch fillets (or another firm white fish, such as cod or halibut)
- 6-7 sprigs chives
- 15 sprigs flat-leaf parsley
- a few leaves of basil or dill
- 2 cloves garlic, minced
- 40 g (⅓ cup + 1 Tbsp) almond flour
- 4 Tbsp olive oil
- Salt, pepper
- Preheat the oven to 180°C (350°F). In a mini food processor, blend the garlic cloves with the herbs. Then add the oil and the almond flour. You should get a crumble-like consistency.
- Place the fillets in a baking dish, season with salt and pepper, and cover them with the herb crumble. Bake in the middle of the oven for 20 minutes (adjust according to the thickness of your fillets).
Serve on a plate with a lemon wedge, some sautéed vegetables (broccoli, edamame…) and rice or bulgur.
Tips and variations
- For a version with gluten, you can replace all or part of the almond flour with breadcrumbs.