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Paleo Fish Fingers With Macadamia Crust & Red Cabbage Tarragon Salad

Paleo Fish Fingers With Macadamia Crust & Red Cabbage Salad

Prep Time: 20 minutes
Cook Time: 12 minutes
Total Time: 32 minutes
Author: Irena Macri | Eat Drink Paleo
Servings: 4
Course: Main
Cuisine: Mediterranean
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4 from 2 votes
Calories: 522kcal
These healthy paleo fish fingers are crusted with macadamia nut, garlic and parsley crumb paste and baked to perfection. Served with a nutritious rainbow tarragon slaw salad.

Ingredients 

For the fish fingers

  • 500 g white fish such as ling cod fillets (1 lb.)
  • 3/4 teaspoons sea salt
  • 1 cup macadamia nuts
  • 2 cloves garlic diced roughly
  • 1 teaspoon of lemon zest about 1 small lemon
  • 2 tablespoons fresh chopped parsley
  • 2 tablespoons olive oil
  • Pinch of black pepper and lemon wedges to serve

For the red cabbage slaw

  • 1/4 red cabbage thinly sliced or shredded
  • 1 medium carrot peeled and grated
  • 1/2 medium red onion thinly sliced
  • 1 tablespoon mayonnaise
  • 10-15 leaves fresh tarragon chopped
  • 1 tablespoon white wine vinegar or apple cider vinegar, lemon juice could also be used
  • 1 tablespoon olive oil extra-virgin
  • Pinch of salt and pepper

Instructions

  • Preheat the oven to 200° C (390° F). Slice fish fillets into 1–2cm (1/2-in.) wide strips, sprinkle with a little salt and set aside.
  • Combine all other ingredients for the fish and process into a fine crumbly mixture using a food processor or blender. Coat each fish slice in a layer of crumb mixture, using your fingers to press mixture on to the fish.
  • Grease a baking tray with some coconut or virgin olive oil and place a piece of baking paper on top. Place crumbed fish fillets on top, leaving some space in between. Bake for 12 minutes or until the crumbed mixture turns golden brown and crisp.
  • Meanwhile, combine all coleslaw ingredients with mayonnaise, olive oil, white vinegar and seasoning in a bowl. Serve with fish fingers.

Nutrition

Calories: 522kcal | Carbohydrates: 14g | Protein: 30g | Fat: 41g | Saturated Fat: 7g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 29g | Trans Fat: 0.01g | Cholesterol: 64mg | Sodium: 555mg | Potassium: 853mg | Fiber: 5g | Sugar: 5g | Vitamin A: 3493IU | Vitamin C: 38mg | Calcium: 131mg | Iron: 4mg
Keywords: Coleslaw, Grain-Free, Red Cabbage, White fish, Fish Recipes
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