Meridian Foods update – 15.00pm Thursday 26th March.

We are currently experiencing exceptionally high demand for our products and because of this have had to take the extremely tough decision to temporarily close our store while we catch up with orders in our system. Any orders placed before 3pm on Thursday 26th March will still be delivered as soon as possible but please bear with us during this time.

We plan to open again soon and will keep you updated here and on our social media pages.

Sorry for the inconvenience caused and please stay safe and stay at home where possible.

Coley with Almond, Chilli & Lime Crust

Posted by Meridian on

Ingredients

  • 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

Method

  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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Crunchy Almond Butter 170g

Crunchy Almond Butter 170g

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