A fantastic alternative to breaded fish fillets! Courtesy of our friend @alessia_beltrame

Ingredients:
1 big cod or haddock filet, cut into 2/3 portions, circa 300 gr in total
1 egg
200 gr shredded coconut (chopped)
2 tablespoons coconut flour
1 tablespoon honey
salt and pepper, to taste
half a lime, juice squeezed
1–2 tablespoons chopped basil for garnish
lime wedges for serving

Warm the honey in a microwave-safe cup for 15 seconds with a splash of water so it can be easily mixed.
Combine the honey, lime juice and egg in a small bowl, whisk until honey dissolves. Set aside. Combine the coconut flour and shredded coconut on a plate. Mix and set aside.
Pat the cod filets dry using a paper towel, season each side with salt and pepper.
Dip the filets in the egg mixture and then dredge in the coconut mixture.

Bake for 20 minutes. If you would like more toasted coconut, broil on high for an additional 3-5 minutes. Serve immediately sprinkled with coriander and with lime wedges. I’ve found cod or haddock is best prepared in smaller fillets. It’s much easier to prepare and serve due to cod’s very flaky nature. If you buy a large cod filet, cut it width-wise into smaller individual portions for best results.