- January. 7 2020
Barramundi, also known as “the next big fish,” is an excellent white fish for both everyday cooking and special occasions. It tastes great grilled or my favorite, baked with a mock breading. I recently stumbled upon it at my local grocer and decided to try it out, due to its natural and sustainable qualities.
It is rather new in my grocery store, so if you can’t find it, you could use this same recipe for other wild caught white fish, such as orange roughy, cod, tilapia, or halibut.
** I have recently been using more of the flash frozen, wild-caught varieties of fish (found in the freezer section of the grocery store). It is a great option when you want to have fish some time during the week, but not that night that you buy it. I am really picky about fish, and can’t stand when it smells fishy, so I love that I can thaw out a package of the flash frozen fish during the week, and when I open it, it smells just as fresh as if I bought it that day.
*** I use a hand held cheese grater to grate the cashews because it is fast, and allows for easy clean up, but you could also use a food processor.
Preheat oven to 425° F.
On a large plate, mix grated cashews, Parmesan, and spices with your fingers or a fork. Set aside.
In a small bowl, whisk egg whites and then pour onto another large plate. Make sure the plate has a sufficient lip to it so that the eggs do not spill over the sides.
Get out a baking sheet big enough to fit your fish and, using a paper towel, coat it with a layer of coconut oil or olive oil. Set aside.
Take a fillet of fish and dip it into the egg wash, making sure to coat both sides. Then immediately dip it in the “breading” mixture and press it down, so that the mixture sticks. Flip it over and do the same to the other side.
Place fillet on baking sheet and continue the process, coating each of the other three fillets and placing them on the baking sheet.
Bake for 8 to 10 minutes, until golden brown and fork-tender.
4 servings = per serving
Fat: 13 g
Carbs: 5 g
Protein: 41 g