Ingredients
Check off ingredients as you go
- 4 Nile perch fillets
- 6-7 sprigs of chives
- 15 sprigs of parsley
- a few leaves of basil or dill
- 2 garlic cloves, minced
- 40g (⅓ cup) almond flour
- 4 tbsp olive oil
- Salt, pepper
- Preheat oven to 180°C (350°F). In a mini food processor, blend the garlic cloves with the herbs. Add the oil and almond flour. You’ll get a crumble-like consistency.
- Place the fillets in a baking dish, season with salt and pepper, and cover 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, 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.