Artichoke Encrusted Fish {paleo, dairy, egg & gluten free}
 
Prep time
Cook time
Total time
 
Author:
Serves: 3-6
Ingredients
  • 3-6 pieces of fish
  • 1 can artichokes {6-9}
  • juice of 1 lemon
  • ½ cup of shredded coconut
  • 1 tbsp. coconut oil
  • 1 tsp of Himalayan pink sea salt
  • 1 tsp dill
Instructions
  1. In a food processor, blend all the ingredients {except the fish} until creamy.
  2. Taste and add more salt if needed.
  3. Spread few tbsp. of mixture equally on top of fish of your choice.
  4. You can reserve ½ cup of mixture to also make a creamy sauce. *Read Notes
  5. Bake for 15-18 minutes or until fish is done in a 350 oven.
  6. Broil for 3-5 more min. if you would like the top browned.
Notes
The artichoke mixture tastes great on white fish or salmon! You can make the crust as thick or thin as you like. I have also made a sauce in the blender to drizzle over the fish; by reserving ½ cup of the mixture and add 2 tbsp. olive oil, ¼ cup water, 2 tbsp. of lemon juice. The left over sauce we used as a dip or on salad. I have found glass jars of artichokes better than canned {due to the BPA issues}. Please buy wild-caught fish if possible.
Recipe by Spoonful of Health Delicious Gluten Free Recipes, Paleo and FreeDiet approved at https://spoonfulofhealth.com/artichoke-encrusted-fish-paleo-dairy-egg-gluten-free/