]For the fish fingers
- 500g (1 lb.) white fish fillets such as ling
- 3/4 teaspoons sea salt
- 1 cup macadamia nuts
- 2 garlic cloves, diced roughly
- 1 teaspoon of lemon zest (about 1 small lemon)
- 2 tablespoons fresh chopped parsley
- 2 tablespoons olive oil
- Pinch of black pepper lemon wedges to serve
For the red cabbage slaw
- 1/4 red cabbage, thinly sliced or shredded
- 1 medium carrot, peeled and grated
- 1/2 medium red onion, thinly sliced
- 1 tablespoon mayonnaise
- 10–15 fresh tarragon leaves, chopped
- 1 tablespoon white wine vinegar or apple cider vinegar (lemon juice could also be used)
- 1 tablespoon extra-virgin olive oil
- Pinch of salt and pepper
- Preheat the oven to 200°C (390°F). Slice fish fillets into 1–2cm (1/2 in.) wide strips, sprinkle with a little salt and set aside.
- Combine all other ingredients for the fish and process into a fine crumbly mixture using a food processor or blender. Coat each fish slice in a layer of crumb mixture, using your fingers to press mixture on to the fish.
- Grease a baking tray with some coconut or virgin olive oil and place a piece of baking paper on top. Place crumbed fish fillets on top, leaving some space in between. Bake for 12 minutes or until the crumbed mixture turns golden brown and crisp.
- Meanwhile, combine all coleslaw ingredients with mayonnaise, olive oil, white vinegar and seasoning in a bowl. Serve with fish fingers.
- Calories: 425
- Fat: 26g
- Carbohydrates: 11g (7 g net carbs)
- Fiber: 4.3g
- Protein: 33g