Hazelnut Encrusted Flounder with Mango Mint Chutney {dairy & gluten free}
Prep time
Cook time
Total time
Serves: 4-6
  • 8 thin white fish fillets
  • ½ cup hazel nuts {or other}
  • ½ cup shredded coconut
  • 4 tbsp. coconut oil
  • 1 tsp sea salt
  • ½ lime juice
  • Mango Chutney (omit for FreeDietâ„¢ phase 1)
  • 1 sweet ripe mango
  • 1½ limes juice
  • ½ cup coconut cream
  • handful of fresh mint
  • sea salt dash
  • pepper dash
  • nutmeg dash
  1. In a food processor or Vita mix finely ground the nuts.
  2. In a bowl mix nut flour, shredded coconut, coconut oil and sea salt. Set aside.
  3. Lay fish in a large casserole dish so they are not overlapping and squeeze lime juice on top.
  4. Cover fish with nut mixture and bake for 20-25 min. in a 350 oven until it is golden brown.
  5. While fish is cooking cut mango into small pieces and chop mint fine.
  6. Toss the lime juice, mango, mint, coconut milk, pepper, sea salt, and nutmeg in a bowl.
  7. When encrusted fillets are done baking, spoon a few tbsp of chutney over fish while on a plate.
I like to use a mild fish so that I can taste the flavors of the encrusted topping. Purchase low mercury, wild caught and sustainable seafood when possible. For a nut free version pumpkin seeds work nicely.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/hazelnut-encrusted-flounder-with-mango-mint-chutney-dairy-gluten-free/