Revive your childhood love for fish fingers with this healthy twist that relies on a ground almond crust to create a delicious crunch.
- 1 pound skinless firm white fish fillets (such as pollock, haddock, cod or sea bream)
- 1 egg
- 3½ ounces ground almonds
- 1 lemon, zested
- 2 cloves garlic, diced, or ½ teaspoon garlic powder
- 1 pinch fresh red chili, diced, or cayenne pepper (optional)
- Sea salt and black pepper
Preheat the oven to 425°F and line a baking tray with parchment paper.
Slice the fish fillets into 12 "fish fingers," the size depending on how large your fillets are, and season with salt and pepper.
Whisk the egg in a bowl. In another bowl, add the ground almonds and season with the lemon zest, garlic, salt and pepper and chili or cayenne(if using).
Dip each fish finger into the beaten egg and then into the ground almond mix, so that they are fully coated, before placing on the prepared baking tray. Bake on the top rack of the oven for 15 minutes until golden brown.
Serve with a squeeze of lemon juice and a sprinkling of salt.