Coconut Curry Sea Bass
Signs of summer are EVERYWHERE! We're kicking off this season with a fabulous (easy) light weekday dinner. Fresh fish + Coconut Curry Nut Crumbs + Basmati rice = perfection.
This recipe was made with our Original Nut Crumbs ~ a nut-based bread crumb alternative. They are gluten-free, paleo, Keto-friendly, vegan, and delicious!
1/2 cup Original Nut Crumbs
2 teaspoons Thai Curry Powder
1/2 cup shredded coconut (unsweetened if you are doing keto) 1 lb. white sea bass filets (or a nice white fish) 1 can coconut milk 2 cup basmati rice 1 teaspoon salt 1 tablespoon Basil Olive Oil
1/4 cup thinly sliced green onion
In a baking dish, add your fish. Meanwhile, in a small bowl, add the coconut milk and whisk it together until it is smooth as it separates in the can. Pour over fish and refrigerate, allowing it to soak in the coconut milk for about an hour.
Preheat the oven to 400 degrees.
In a rice cooker (or on the stove top) cook 2 cups of rice plus 1 teaspoon salt following the directions on the back of the rice packaging.
While the rice is cooking, in a shallow dish, combine the curry powder, coconut and Nut Crumbs. Roll fish into Nut Crumb mixture. Set fish on a baking sheet and bake in a 400 degree oven for 15-20 minutes.
When the rice is finished, add in sliced green onion and Basil Olive Oil.
Lay out the rice on a serving dish and top with the fish and garnish with additional green onions. If you are doing keto and watching your carbs, simply add the green onions and Basil Olive Oil to steamed riced cauliflower. Serve and enjoy!