Lemon, Lupin & Chilli Crusted Fish.

*serves 4
=314 calories per serve
(8.9g F | 43.1g P | 15.5g C)
  • 5 pieces of fish (I used NZ Hoki)
  • juice of 1 lemon
  • zest of 1 lemon
  • 1 tbsp organic coconut oil
  • 2 tsp chilli powder
  • 1 tsp paprika
  • cayenne pepper to taste
  • salt and pepper
  • 100g lupin flour
  • 1 tsp onion powder
  • 1 tsp garlic powder

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  1. Preheat oven to 200C
  2. In a shallow dish, combine melted coconut oil, lemon juice, lemon zest, chilli powder, cayenne pepper, paprika, salt and pepper
  3. Immerse fish fillets into chilli-lemon mixture and place in fridge (The fish can marinate in fridge for up to 12 hours or overnight so make ahead of time if you prefer!)
  4. In a separate flat dish, combine lupin flour, onion, garlic, salt and pepper and mix
  5. Line an oven tray with baking paper
  6. Remove fish from fridge and coat each piece with lupin mixture. For best results use fingers to press mixture onto fish- it holds better this way!
  7. Bake fish in the oven for approximately 10-15 minutes ensuring that the fish has cooked through and the lupin crusting has a golden crispy texture.
  8. Serve with a side salad, steamed veg or treat yourself with baked sweet potato chips.
  9. Eat and enjoy!