|5 g||fresh mixed herbs — parsley and oregano, chopped|
|50 g||ground almonds|
|1/4 cup||desiccated coconut|
|1 tbsp||Dijon mustard|
|1 tbsp||ghee — melted|
|1||lemon — zest and juice|
|himalayan salt and black pepper|
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.