50+ Friends Club Cookbook
Fish and Shellfish

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Crusty Coconut-Almond Fish

From the Kitchen of: H@ppy

6	3 oz	fish fillets
1		egg
1	Tbsp	water
1	c	shredded unsweetened coconut
1	c	toasted chopped almonds
2	Tbsp	olive oil
1/2	c	sour cream
2	Tbsp	lemon or lime juice
1	Tbsp	chopped parsley

Fish

• Preheat oven to 425ºF. Place fish fillets on waxed paper. In a shallow bowl, stir together egg and water. In a second bowl, stir together coconut and almonds. Brush fish lightly with oil, dip in egg, then roll in coconut-almond mixture until well coated. Place on baking pan and bake 15 minutes or until fish flakes easily when tested with a fork.

Sauce

• Mix together the 3 sauce ingredients and drizzle over the cooked fish.
• 6 Servings