Preheat oven to 180°C. Place fillets on a lined baking tray. In a bowl, stir together herbs, ground almonds and coconut, then stir in the mustard, ghee, zest and juice. Season mixture and spread on top of fish, pressing down gently.Bake fish for 20 minutes or until cooked to your liking. To serve: Place the fish on a serving platter and serve with roasted pumpkin wedges garnished with extra parsley, with lemon wedges on the side.Recipe reprinted with permission of Lose It! To receive quick and convenient weekday recipes, join our Easy Weekday Meals mailing list, and for up-to-date trending food, restaurant and wine news subscribe to our Editor’s Weekly newsletter.
24.com publishes all comments posted on articles provided that they adhere to our Comments Policy. Should you wish to report a comment for editorial review, please do so by clicking the 'Report Comment' button to the right of each comment.