Tuesday, 13 January 2015

Lemon Almond Tilapia with Coconut Rice

A recipe without sugar? Your eyes are not deceiving you.  I do occasionally try to cook, and this recipe is so good it must be shared.  Bonus - it's gluten and dairy free, too!

Lemon Almond Tilapia with Coconut Rice
recipe slightly adapted from Seriously Delish
serves 2-4

4 tilapia fillets
2 egg whites
1 cup ground almonds
1 tbsp lemon zest
1/2 tsp salt
1/4 tsp ground pepper
1 1/3 cups coconut milk (an average can will be enough)
1 1/3 cups jasmine rice
1 1/3 cups water

Preheat oven to 425 degrees.

Lightly beat the egg whites in a bowl.  Combine the almonds, salt, pepper, and lemon zest in another bowl.

Dip each tilapia fillet in the egg white and then into the almond mixture, pressing gently so the almond mixture adheres to the fish.

Place on a baking sheet and spoon any remaining almond mixture over top.  Bake for 15 minutes,   gently flip each fillet and bake for an additional 10-15 minutes.  (My fillets were so delicate that when I tried to flip them, the first one fell apart - so if flipping is risky - you can just bake for 30 mins without flipping).

As soon as you put the fish in the oven, start the rice.

Combine the rice, water, coconut milk and a pinch of salt in a saucepan and bring to a boil.  Reduce the heat to low and cover, cooking until the liquid is absorbed, about 30-40 minutes.  At this point you can add in 2 tbsp of toasted unsweetened flaked coconut, if you so desire.

Serve the tilapia and coconut rice with fresh herbs (I used parsley) and lemon slices.

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