Plantain-Crusted Baked Fish

Ingredients:

• 4-6 oz. Wild Caught Halibut, Cod, Snapper, or Grouper
• 1 organic, pasture-raised egg
• ⅓ cup coconut oil Plantain chips crumbs
• ¼ fresh parsley, chopped
• ½ teaspoon smoked paprika
• A few dashes of your favorite hot sauce
• Pink or sea salt & cracked pepper to taste

Instructions:

Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.

Pour plantain chips into a resealable plastic bag. Use a hard surface or a can and gently mash up the chips until you have small, evenly sized crumbs. Set aside.

In one shallow container, crack your egg and whisk together with a few dashes of your favorite hot sauce.

In a separate shallow container, add your plantain chip crumbs, parsley, smoked paprika, and a pinch of more sea salt and pepper. Combine everything together until well mixed.

Use paper towels to pat the fish filet completely dry. Season with salt and pepper on all sides.

Begin the breading assembly - With one hand coat your filet into your egg mixture, allowing excess liquid to fall.

Next, transfer the filet into the plantain crumb mixture. Gently press the filet down on each side to help the crumbs stick. Make sure as much of the fish is covered in crumbs.

Transfer coated filets onto the prepared baking sheet. Bake for 10-12 minutes until you see a golden brown crust and the fish is cooked through.