Coley with Almond, Chilli & Lime Crust

Posted by Meridian on


  • 4 Coley fillet pieces, skinless & boneless
  • 4tbsp Meridian Almond Butter (Smooth or Crunchy)
  • 1 chilli, seeds removed and finely diced
  • 1 clove of garlic, crushed
  • 1 lime, zest & juice and extra to serve
  • Small bunch of coriander


  1. Heat the oven to 180C/ 160C fan/ Gas 4. Lightly oil a baking sheet or oven dish and lay the fish on and season lightly.
  1. Beat together the remaining ingredients in a small bowl with 2tbsp of hot water. Spread onto each fish fillet.
  1. Bake for 15-20 mins until the fish is cooked through. Serve with an extra squeeze of lime and coriander leaves.

Serves 4

Cook’s tip - This recipe works with any firm white fish; experiment with Bream or Pollack to take the pressure off those precious cod.

Serve with wild rice and a fresh salad

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