Fish

Lemon Coconut Haddock takes 10 minutes to prepare.

Lemon Coconut Haddock takes 35 minutes to cook.

Lemon Coconut Haddock makes 3 servings.

The ingredients for Lemon Coconut Haddock are:

Ingredients:
1 lb Skinless Haddock
Egg, fresh, whole, raw, 1 large (remove)
Coconut Milk, Organic, Classic, Unsweetened (Native Forest), 0.25 cup (remove)
Lemon, fresh squeezed, juice of one whole lemon, 1 serving
2 tsp lemon rind
Flax seed meal 1/4 c
Coconut Flakes Unsweetened Organic 1/2 C
Cilantro, Fresh Chopped, 0.125 cup
Bertolli Extra Virgin Olive Oil, 1 tsp
Salt & Pepper to taste.

Here is how you make Lemon Coconut Haddock:

If haddock is frozen thaw ahead. Preheat oven to 400. Use tsp olive oil and grease a 13x9 baking dish. In a shallow dish or pie plate, blend egg, coconut milk and lemon.Set aside. In another pie plate, mix Flax seed meal, coconut flakes, cilantro and lemon rind. Salt & pepperDip chicken in coconut milk mixture then dredge into flaxseed meal and place in baking dish. Bake 30 to 40 minutes or golden brownServing Size: Makes 3 5oz servingsNumber of Servings: 3.5Recipe submitted by SparkPeople user BABIESTEPS.

The nutritional information for Lemon Coconut Haddock is:

• Servings Per Recipe: 3
• Amount Per Serving
• Calories: 304.1

• Total Fat: 17.8 g
• Cholesterol: 127.4 mg
• Sodium: 258.1 mg
• Total Carbs: 8.7 g
• Dietary Fiber: 4.6 g
• Protein: 30.3 g