1 pound flounder, sole, orange roughy or tilapia filets
1 egg whites
1cup finely chopped walnuts
¼ tsp. sea salt
Freshly ground black pepper
2 tbs. virgin unrefined coconut oil or unrefined macadamia nut oil
Juice of ½ lemon
¼ cup finely chopped parsley
Rinse the fish in cold water and pat dry with a paper towel. Beat the egg in a shallow bowl. Spread the chopped walnuts, salt and pepper on a plate.
Dip the fish in the egg and then dredge in the walnut mixture, gently pressing the walnuts into the fish to form the crust.
Heat a skillet and melt the coconut oil to coat the pan. Place the fish in the skillet and cook over medium heat for 3-4 minutes on each side, until the fish is cooked through.
Squeeze lemon juice over the top, then sprinkle with the parsley. Serves 2-3.